French Cheesy Mash. Cook the peeled potatoes in boiling water until quite tender about 20 to 25 minutes. This is a keto and cheese-lovers dream.
Add the warmed crème fraîche and milk and season with salt and pepper. Drain potatoes and dry saucepan. I tried aligot for the first time today which is basically a French version of cheesy mash.
When done drain and.
Add grated cheese in small batches stirring between each addition until cheese is fully melted and incorporated. Meanwhile in a small saucepan warm the cream butter and garlic until almost simmering. Add the warmed crème fraîche and milk and season with salt and pepper. Add grated cheese in small batches stirring between each addition until cheese is fully melted and incorporated.