INGREDIENTS

• 4 large Yukon Gold potatoes, peeled and diced
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 clove garlic, grated
• 1 cup grated raclette
• Kosher salt
• Freshly ground black pepper

PROCEDURE

Cover the potatoes with cold water in a large pot.  Bring to a boil, salt the water, and cook until the potatoes are fork tender.  Drain.

Add the cream, milk, and garlic to the pot.  Rice the potatoes into the mixture, and stir with a wooden spoon to combine.  Add the cheese, salt, and pepper, and beat to combine.  Serve.