Will do - but, due to the 5lb shoulder of pork currently roasting in the oven (complete with a serious mount of crackling) and it deserving of roasters to do it justice , the other will have to wait til tomorrow night.
.

well, here in CH, Herdöpfelstock is something to accompany a shoulder of pork, and not a separate meal

Deeply unhelpfully....I know this recipe but I can't remember the name of it but its in one of my Nigel Slater early cookbooks but I'm away from home so I can't lay my hands on it!

But it isn't dauphinoise.....but it is a french recipe, not swiss

If you are talking about my original question, I already identified it as Aligot.

You add herbs to a dauphinoise?

Also, I like it either way, but many fundamentalists eschew adding cheese as well, as the cream turns cheesy anyway.

Ah, aligot . . . useful if you need to add a few kilos to insulate yourself in winter, though possibly with fatal cardiac consequences.

I accidently fell on this exact elastic consistency once by using my hand blender to mash potatoes.. it works a treat so if your giving it a go, try using one of those!!

*raises hand
Guilty of this as well!

(I now own a potato ricer, perhaps a bit less helpful for this recipe. )