By Shireen Jamooji
2 kg potatoes 100 gm butter 1 ½ cups heavy cream 1 kg grated mild cheese (like gruyere) 1 kg fresh grated mozzarella cheese Salt Freshly ground white or black pepper
Peel the potatoes and dice into 1-inch cubes. In a large pot cover the potatoes with water and bring to a boiling. Once boiled take off the lid and simmer on a low heat until forl tender, around 15 minutes.
Drain the potatoes and allow to cool for 5 minutes. With a potato masher or mill, finely mash the potatoes and then return them to the pot.
Add the butter and cream until the residual heat has melted the butter. Stir together into a smooth paste. Add the cheese and beat the potatoes with a spoon until they come together into a stringy, elastic texture. Season withe salt and pepper and serve warm.