Aligot (Mashed Potatoes With Cheese)

Yielding 4 servings

1pound russet potatoes, peeled and quartered
¼pound cold, unsalted butter, cut into ½-inch cubes
½cup cream, heated
½pound Comté or Gruyère cheese, grated
Salt to taste

Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.

Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little.Taste, and season with salt. Serve.