Paris mash or "Aligot" puree recipe

Cut the mozzarella into cubes and coarsely grate the gruyere.

Wash the potatoes thoroughly. Make a cut in the centre around the circumference of the potato. Place in a pot of cold water and cook until tender. Boil them with the skin on and whole. Remove from the heat and peel.

Mash the potato while hot. Place the mashed potatoes in a saucepan and bring to a low heat.

Add the chopped garlic clove, a splash of milk and stir. When it is integrated, add a little cream, salt and pepper. Stir until combined.

Add half of the cheese and stir with a wooden spoon constantly over low heat.

Once everything is integrated, add the rest of the cheese and a spoonful of cream.

Stir again while the cheese melts. When it is almost all melted, whisk more vigorously to finish.