aligot recipe

900g potatoes unpeeled
150ml hot milk
salt and pepper
4 tbsp double cream
50g butter
1 crushed garlic clove
175g grated gruyere
Cover the potatoes with cold water in a large pan add a good pinch of salt bring to the boil and simmer for about 20 minutes until tender.
Drain well and leave until cool enough to handle.
Peel and return to the pan with double cream and butter.
Mash smoothly over gentle heat then gradually add the hot milk and beat until creamy and smooth.
Beat in garlic clove and then gradually add gruyere beating it in a little at a time until the potatoes are shiny and come away from the sides of the pan.
Add salt and pepper to taste.
Choose a floury potato golden wonderking edward maris piper or wilja and for the best possible mash cook whole and unpeeled.
Serves 4