Aligot (Garlic Mashed Potatoes With Cheese)

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A recipe from central France.  May substitute Fontina for the Cantal, or Monterey Jack in a pinch.  Makes about 4 cups, serving 4

"Stirring the mash as the cheese melts makes it super-elastic and stringy. The texture is as much fun as the flavor. This dish is so rich that it is practically a meal in itself. Leftover aligot can be cut, pressed into patties, coated in breadcrumbs, and warmed in butter."

2 lbs organic Yukon Gold potatoes
1 tbl kosher salt
6 cups water
12 cloves garlic, peeled
8 oz imported Cantal cheese, grated
1. Scrub the potatoes thoroughly and cut them into 1-inch cubes. Put the cubed potatoes and salt in a heavy, 4-quart stockpot and cover them with water. Cook the potatoes until they are quite tender and beginning to fall apart, about 15 minutes.

2. Meanwhile, in a separate pot, cook the garlic over medium-high heat with just enough water to cover. As soon as the garlic is tender, transfer it with its cooking liquid to a blender and purée until very smooth.

3. Drain the potatoes through a colander. Put the drained potatoes back in the stockpot and whisk in the garlic purée, mashing the potatoes in the process. Keep whipping until the mashed potatoes are smooth and creamy.

4. Stir in the grated cheese and continue stirring until the melted cheese forms long strands that stretch away from the spoon as you stir. Serve hot.


Member since Sep 2007

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