Kook potatoes in skin, peal and mash. Add, on low heat, butter, salt and pepper, garlic and creme fraich untill a smooth mass forms. Keep warm.

Now gradually add mozzarella with a wooden spoon, keep stirring in the same direction until the cheese forms strings and the mass becomes homogenous. Serve immediately.

Recipe originally comes from Christian (Callec) and uses a cheese not available outside France, with Mozzarella its also delicious. (Tonny Leeflang)