February 23, 2015 by Fromagerie Rang 9
  • 4 portions


  • 9 Yukon Gold potatoes, peeled and chopped
  • 45 ml (3 tbsp.) butter
  • 125 ml (½ cup) 35% cream
  • 450 g of La Meule des Champs cheese, grated, without the crust
  • Salt and pepper to taste

Step 1

Boil potatoes in salted water until they are easy to pierce with a knife. Drain well (removing as much water as possible is key) and then mash.

Step 2

Transfer the potato purée into a pot on low heat, then stir in the butter and cream. Mix until sufficiently creamy, removing all lumps.

Step 3

Gradually add the grated cheese as you mix thoroughly with a wooden spoon. If the result is too thick, add a dash of cream. The purée should be smooth and soft. Add salt and pepper to taste.

Serve with grilled rib steak or roast beef.

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