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1 Place the garlic in a small saucepan with the butter, then leave it on a gentle heat to heat and infuse for 30 min.
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Thinly pare and throw away the potato skins and cut into even-sized chunks, or possibly cut any large potatoes into quarters and small ones into halves.
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2 Place the potatoes in a steamer, then pour boiling water into the saucepan.
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Fit the steamer over, sprinkle with 1 dsp of salt, put a lid on and let them steam for 20-25 mins, till tender in the centre when tested with a skewer.
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3 Remove them, transfer to a large bowl (preferably hot) and cover with a cloth to absorb some of the steam.
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Set an electric hand whisk to slow speed and begin to break up the potatoes, then add in butter and garlic, some black pepper and a handful of grated cheese.
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4 Switch the speed to high and continue adding the cheese, a handful at a time.
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As you whisk the cheese in the potatoes will turn translucent/soft and glossy and, as you lift the whisk, it will form stiff, glossy peaks.
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5 When all the cheese is in, serve very quickly.
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Note: As the cheesegoes in, the mix becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually.
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Also, if you want to keep it hot, place the bowl over a pan of simmering water, but do not leave it too long.
