remove the root end of the garlic cloves, smash and peel.
Wash and peel the potatoes, then cut into medium chunks. Place in a pan along with the garlic cloves, cover with cold water, and add a generous amount of salt. Bring up to a boil, and simmer until cooked through, about 12 minutes.
Coarsely grate or slice the cheese, and set aside.
Drain the potatoes when cooked, but save the cooking water, just in case.
Use a food mill to finely mash the potato and the garlic. Return the mash to the pan, and over a low heat, stir in the cheese, adding the creme fraiche by the spoonful to ease the stirring.
The final texture should be smooth, loose and rather stringy. Add some the coooking water if you need to loosen the aligot.
Check for seasoning, and serve hot.
«Use potatoes that are ideal for mash such as Maris piper, King Edward or Bintje. Although an un-aged Cantal cheese is traditional, any young mountain cheese will do, as would a nice Cheddar.»