- 2 Pounds potatoes, peeled and cubed
- 3/4 Teaspoons salt
- 1/8 Teaspoon white pepper
- 4 Tablespoons butter
- 1/4 Cup creme fraiche
- 1 garlic clove, crushed
- 3 Cups grated Cantal cheese or sharp Cheddar
Place potatoes into a large pot and cover with cold water. Season the water with salt and bring to a simmer. Cook the potatoes until fork tender, about 20 minutes.Drain the potatoes and mash them with a potato masher and mix in the salt, pepper, and butter for about 2 to 3 minutes, until the potatoes are fluffy.
In a medium saucepan over medium heat, heat the crème fraîche and garlic. Remove the garlic and pour the steaming crème fraîche into the mashed potatoes and transfer the pan of potatoes to the stovetop over low heat. Using a sturdy wooden spoon, beat the crème fraîche into potatoes.
Add the cheese, 1/2 cup at a time, and continue beating the mixture over the heat until it forms a smooth, silky texture, about 10 minutes.