Boil potatoes gently until tender, then drain and steam dry for a minute to remove excess moisture.

Pass potatoes through a ricer or mash until silky with no lumps, keeping them hot in the pot.

Warm milk and butter together, then whisk into potatoes a little at a time until glossy and smooth.

Add garlic, then sprinkle in grated cheese while stirring vigorously until the mixture pulls into long, elastic ribbons.

Season with salt and white pepper, serve immediately while the texture is glossy and stretchable.