1/2 cup butter, softened
1 3/4 cup flour
1 tsp. baking soda
1 tbsp. sugar
1 tbsp. salt
3/4 cup potatoes, mashed
2 tbsp. creme friache
1 cup Balderson's cheddar, shredded
1/2 cup fresh dill, chopped
1/4 cup chives, chopped
2 cloves garlic, crushed
Make mascarpone the night before you make the loaf. See mascarpone for directions.
Peel and chop potatoes into quarters. In a pot bring water to a boil and cook potatoes for roughly 10 minutes or until soft inside. Drain and set aside.
In a largel bowl mix eggs, butter, salt and sugar. Mix well.
In a separate small bowl mix flour and baking soda. Add to wet mixture. Combine until the dry ingredients soaks up the wet ingredients and makes a doughy texture.
Once the potatoes have cooled mash them in a small bowl. Add creme friache and add to the dough mixture. Mix well.
Add garlic, dill, chives and cheddar to the mixture. It might be easier to mix ingredients by hand. It should be doughy and oily enough so that it won't stick to your hands.
Put the mixture in a greased loaf or baking pan. Bake at 350 degrees for roughly 50 minutes or until cooked on the inside. When checking with a skewer allow for some moisture.