Whilst the garlic confit is cooking, in a large heavy bottom saucepan bring salted water to the boil and cook the potatoes, together with a garlic clove or two for 15-20 mins, by which time the potatoes should be tender. Drain the potatoes in a colander.

Using an immersion blender, puree the potatoes back into the saucepan together with 2-3 tablespoons of garlic confit (or more, if you prefer).

Set the saucepan over low-medium heat and mix the potatoes with the butter before adding the cream. Stir to combine.

Next, add the cheeses and your optional choice of herbs, then continue to stir until the mashed potato reaches a smooth silky consistency. The longer you stir, the thicker the texture will become.

When ready to serve, top with a few of the garlic confit cloves and a sprinkling of chopped chives.