TomaProvence Mashed Potatoes
1 cup heavy cream
1 cup whole milk
8 ounces unsalted butter
2 rosemary sprigs
2 sage sprigs
2 garlic cloves, crushed
5 pounds baking potatoes, peeled and cut into 2-inch cubes
6 ounces Point Reyes TomaProvence, grated and divided
In a saucepan over medium heat, heat cream, milk, butter, rosemary, sage and garlic and bring to a simmer. Remove from heat and let sit an additional 15 minutes. Discard rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a pinch of salt and simmer over medium heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. (Alternately, mash by hand using a potato masher.) Stir in the cream mixture and half of the shredded TomaProvence. Season with salt and pepper, to taste.
Heat the broiler and position the rack 6-8 inches from the heat. Scrape the potatoes into a 12-inch baking dish (2 inches deep). Top with remaining TomaProvence. Broil for about 8 minutes, until the top is browned in spots and cheese is bubbly. Serve hot.