| 1 lb Desiree or King Edward potatoes | | 2 x Fat cloves garlic, peeled and halved lengthways | | 1 oz Butter | | 8 oz Lancashire cheese, grated | | Salt and freshly milled black pepper |
| | 1 Place the garlic in a small saucepan with the butter , then leave it on a gentle heat to melt and infuse for 30 minutes. Thinly pare and discard the potato skins and cut into even-sized chunks, or cut any large potatoes into quarters and small ones into halves. | | 2 Place the potatoes in a steamer , then pour boiling water into the saucepan. Fit the steamer over, sprinkle with 1 dsp of salt , put a lid on and let them steam for 20-25 mins, until tender in the centre when tested with a skewer. | | 3 Remove them, transfer to a large bowl (preferably warm) and cover with a cloth to absorb some of the steam. Set an electric hand whisk to slow speed and begin to break up the potatoes, then add butter and garlic, some black pepper and a handful of grated cheese . | | 4 Switch the speed to high and continue adding the cheese, a handful at a time. As you whisk the cheese in the potatoes will turn translucent and glossy and, as you lift the whisk, it will form stiff, glossy peaks. | | 5 When all the cheese is in, serve very quickly. | | Note: As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually. Also, if you want to keep it warm, place the bowl over a pan of simmering water, but don't leave it too long. |
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