Posh French Mash

Description
Found on the menus of many simple bistros in France, its a perfect side to just about anything. Lucy Waverman developed this recipe after her visit to Dijon.



Ingredients

 * 2 lbs Yukon Gold potatoes, peeled, cut into 2 inch chunks
 * 4 cloves garlic, peeled
 * ½ cup milk
 * 3 tablespoons butter
 * 1⅓ cups shredded gruyère
 * ¼ teaspoon salt
 * ¼ teaspoon pepper
 * 2 tablespoons chopped fresh parsley

Directions

 * 1) Put potatoes and garlic into a large saucepan, add enouigh water to just cover and bring water to a boil; reduce heat to medium low and simmer, covered, 20 – 25 minutes until potatoes and garlic are very tender.
 * 2) Drain well, return to saucepan and put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
 * 3) Combine milk and butter in a microwave-safe bowl and nuke on high for 1 – 2 minutes until milk is steaming and butter starts to melt; stir milk mixture, cheese and seasonings into potatoes.
 * 4) Squeeze potatoes through a ricer or mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become glooey.
 * 5) Spoon into a warm serving dish, sprinkle with parsley and serve immediately.