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Sweet and spicy pickled carrots (Happud porgandid)
1.8 kilograms all-purpose potatoes (such as Yukon gold) whole, scrubbed, peeled
1 cup (240 milliliters) chicken stock
1 tablespoon (15 milliliters) black peppercorns
2 bay leaves
113 grams unsalted butter, at room temperature
2 cups (480 milliliters) whipping cream
Salt to season water
2 cloves garlic, minced fine
454 grams tomme cheese, rough slice
907 grams brick cheddar, rough sliced
Salt and pepper
Food mill or ricer
Use cheesecloth to make a ‘bouquet garni’ pouch with peppercorns and bay leaves.
In a large pot, cover potatoes and with cold salted water, chicken stock, and bouquet garni. Cover the pot and bring mixture to a boil.
When boiling, uncover and reduce the heat slightly to maintain a simmer. Cook until the potatoes are fork tender, drain. Discard bouquet garni.
Use a food mill or ricer to finely mash the potatoes. Return the puréed potatoes to the pot. Return the pot to medium heat. Add the butter and cream, stir until melted.
Add the minced garlic to the mashed potatoes. Add the cheese to the mashed potatoes in batches, stirring in with a wooden spoon.
Continue to add cheese, stir and pull the mixture for 10-20 minutes or until the cheese and potatoes have a firm, stringy, elastic texture.
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