One small, rich French-style potato side, hand-worked with garlic cream, mozzarella and Gruyere until smooth and elastic rather than fluffy.
1.5 tbspWhipping cream
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0.5 tbspButter
35 gMozzarella cheese
15 gGruyère Cheese
100 gPotato
2 gGarlic
1.75 cupsWater
To tasteSalt
To tasteBlack Pepper
Put all the raw potato chunks, the whole garlic clove and water in a small saucepan. Bring to a boil, then simmer for 15-20 minutes until both potato and garlic are very soft. Drain and discard the cooking water, keeping all the potato and garlic. Return them to the pan over low heat for 1 minute to steam dry, then press both through a potato ricer or fine sieve into a bowl.
In the same empty pan, gently warm all the cream and butter just until the butter melts; do not boil hard. Return all the smooth potato-garlic mash, season lightly with salt and black pepper, and stir with a wooden spoon over low heat until uniformly hot.
Gradually add all the finely grated mozzarella and Gruyere in small handfuls over low to medium-low heat, stirring firmly after each addition. Continue for 3-5 minutes until the cheeses are completely melted and the smooth mash lifts from the spoon in a continuous stretchy ribbon, rather than loose cheese threads or fluffy potato. Do not boil hard; stop once it stretches. Serve the entire hot mixture immediately as one rich side portion, without meat, bread, garnish or extra butter.