INGREDIENTS
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4 russet potatoes
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1 garlic clove, crushed and peeled
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1 tablespoon unsalted butter, at room temperature
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Kosher salt and freshly ground white pepper
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3 tablespoons freshly grated Comté cheese (or substitute Gruyère or Asiago)
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3 tablespoons freshly grated Parmigiano-Reggiano
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1 1/2 cups heavy cream