Pommes Aligot (A.K.A. “CHEESY” Mashed Potatoes)
Be warned: After trying aligot, it might be hard to go back to regular mashed potatoes!
Ingredients:
- 4 medium Yukon Gold potatoes (about 1 kilo), peeled and quartered
- Salt
- 2 garlic cloves, minced
- 6 Tbsp unsalted butter
- 1 cup warmed whipping cream
- 750 grams Tomme de Montagne, rind removed and cut into ½-inch cubes
- 350 grams Gruyère
- Freshly ground black pepper
Preparation and Cooking:
- Place your potatoes in a medium pot.
- Cover with cold water.
- Add salt so that the water tastes like the ocean.
- Bring to a boil over high heat.
- Reduce the heat to a simmer for about 15 minutes until the potatoes can be easily pierced with a knife.
- Drain and rinse.
- Mash the potatoes to your preferred consistency.
- Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese.
- Once the cheese has melted, stir in the remaining cheese.
- Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
- Season to taste with salt and black pepper.
Eat as a side or as the dinner itself!
Enjoy!
