Recipe: Pommes Arigot (cheesy mashed potatoes)

4 medium potatoes about 2 pounds, peeled and quartered
2 garlic cloves minced
6 tablespoons unsalted butter at room temperature
240 ml double cream warmed
500 g Rainton Tomme cheese or any Tomme cheese, Alpine style cheese and cut into ½-inch cubes
Freshly ground black pepper

Put the potatoes in a medium pot and add enough cold water to cover by 2 inches and bring a boil over high heat.
Reduce the heat to a simmer and cook until the potatoes can be easily pierced.
Then drain.
Immediately pass the potatoes through a food mill or ricer.
Return to the pot.
Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese.
Once the cheese has melted, stir in the remaining cheese.
Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
Season to taste with salt and black pepper.