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.