Aligot (Sort Of) - Mashed Potato and Gruyère

Aligot is a dish from the monks of Aubrac, France, which features the humble potato and lovely cheese. The traditional cheese is a "Tome d'Aubrac"; I yet have to experience this cheese, but from online references, it appears that Gruyère cheese is a suitable substitute, and I do like my Gruyère! Apart from the cheese substitution, this is a completely bastardized version - I use a third of the cheese listed traditional recipes, which makes for cream mashed potatoes with a strong cheese flavour - oh, so good!

2 lbs potatoes (preferably old potatoes, which are best for mashing)
½ cup (4oz/114gr) butter
1 cup crème fraîche (for mildness) or Greek yoghurt (for a little tang)
⅔ cup grated Gruyère, about 2 oz (or 2 cups for traditional version)
½ tsp salt
¼ tsp pepper
1 clove garlic, pressed

1. Peel and boil the potatoes until thoroughly cooked (about 12 minutes, depending on size). If you have a vegetable mill, run the potatoes through this, or press with a spoon through a sieve (you can add the butter and crème fraîche and do an initial mash to make the potatoes more liquid, which helps with this part if you're doing it by hand). Do not use a food processor - you'll end up with potato glue; a little texture is good in this recipe.
2. (If you haven't already) Add the butter and crème fraîche.
3. Put the potato mixture in a pan and slowly add the cheese, mixing constantly, until the cheese is all added.
4. Meanwhile, add the salt, pepper and pressed garlic.
5. Cook over low heat, stirring constantly, until the cheese has completely melted.
6. (If using the traditional volume of cheese, cook until the mixture stretches in a thick rope when you lift the spoon out of the pan - this is the sign that it's ready. Do not overheat or heat too long as this effect will cease.)

The Day After
If you have leftovers, add an egg or two depending on how much you have, and shape into patties to fry up on the stove. You can also add flour at a rate of 1 part flour for every 2 parts Aligot; this helps the patty keep its shape when the butter and cheese in the dish heat up and melt.