-6 big potatoes
-200 g of blue
-2 tbsp. hot milk
-2 tbsp. fresh cream
-10 cl of white wine
Peel the potatoes, cut into pieces and cook for 15 minutes in a large volume of boiling salted water. Drain.
Pass the potatoes to the potato masher. Add hot milk and butter to your taste, mix with a spoon. Salt and pepper lightly.
In a bowl, mash the cheese with cream and white wine with a fork.
Arrange the mini casseroles with a layer of puree, a second of the blue mixture, then cover with the rest of mashed potatoes.
Place a knob of salted butter on top of each, then close with the lids.
Reserve in a hot oven until serving.