GTFO OF HERE WITH THESE CHEESY POTATOES UGH JUST LOOK AT THEM
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered
2 garlic cloves, minced
6 tablespoons (¾ stick) unsalted butter, at room temperature
1 cup heavy cream, warmed
1½ pounds Tomme d’Auvergne, rind removed and cut into ½-inch cubes (¾ pound Gruyère and ¾ pound fresh mozzarella can be substituted for Tomme d’Auvergne)
Freshly ground black pepper
1. Put the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add enough salt so that the water tastes salty, like the ocean, and bring a boil over high heat. Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes. Drain.
2. Immediately mash the taters and return them to the pot. Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese. Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Season to taste with salt and black pepper.
IT LITERALLY STRETCHES LIKE THAT GUYS, SERIOUSLY I TRIED IT