• 2 larges potatoes (yellow flesh)
• Salt
• Garlic cream (to taste see below # 4)
• Butter
• A hand full of cheese (Poutine's cheese) passed through de blender just so it grates it.

1. Cook the unpeeled potatoes in salted water. When cook remove the skin and mash them.
2. At medium heat, heat the potatoes with the garlic cream and a bit of heavy cream. Add the butter and mix well
3. Add the cheese and mix until the mixture is smooth. Seasoned until it is to your taste.
4. Note: for the garlic cream, cut the top off a few garlic cloves and put them in a small casserole with 1 branch of thyme, a few pepper corns and a bit of olive oil. Cover and cook in the oven until the garlic change slightly color. Pass the garlic through a sieve pressing good in order to recuperate the purée. Add just a bit of heavy cream, salt and pepper.

Gives 2 to 3 portions.