Schwartz September 2019


Serves: 4
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  • 1kg potatoes
  • 500g Tomme cheese, grated
  • 2 garlic cloves, finely chopped
  • 30g butter
  • To season salt and pepper


  1. Gently heat butter and garlic until soft
  2. Place potatoes in a large saucepan, cover with salted water and cook until tender. Drain, then mash or pass through a ricer
  3. Return potatoes to saucepan and add the butter, garlic and half of the cheese
  4. Stir in one direction with a wooden spoon until cheese has melted
  5. Slowly add remaining cheese, drawing spoon up from time to time to admire stringy texture. Add salt and pepper to taste
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