MASHED POTATOES WITH GRAVIERA

½kg boiled potatoes
100g unsalted butter, sliced
300g PAPATHANASIOU graviera
150g cream
2 garlic cloves
2 sprigs of thyme
Salt

Execution
Boil the potatoes in salt water scented with one garlic clove and thyme, which can be discarded after boiling. Mash the potatoes by adding the butter little by little, along with one garlic clove, also mashed. Place the mixture over medium heat and mix until the butter melts. Add the cream and continue mixing for 3 minutes until you have a uniform mash. Then gradually add the graviera and continue to mix constantly until the mash is smooth and has a chewy texture.
Preferably add salt and serve hot.