Aligot

• 1 pound boiling potatoes or white new potatoes
• 2 tablespoons salted butter
• 3/4 pound fresh uncured firm cheese, finely diced (see note)
• 1 small clove garlic, chopped
• Salt to taste if desired
• Freshly ground black pepper to taste

1. Boil the potatoes until tender.
2. Drain, cool and peel.
3. Roughly mash the potatoes with the butter.
4. Place the potatoes in a food processor, and process, adding the cheese and garlic gradually.
5. Continue processing until the mixture has a smooth but somewhat gluey texture, so that it forms ribbonlike strands when picked up with a spoon.
6. Add salt and pepper to taste.
7. Reheat briefly in a heavy saucepan, then serve.

potatoes, butter, firm cheese, clove garlic, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5598 (may not work)