Aligot (Cheesy Mashed Potatoes)

• 2 pounds russet potatoes, peeled and cubed
• 1 cup whole milk
• 8 ounces Tomme or Cantal cheese, grated (or substitute Gruyère)
• 1/2 cup unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Steps

1. 1 Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes.
2. 2 While potatoes cook, warm milk in a small saucepan until just steaming.
3. 3 Drain potatoes and return to pot. Mash until smooth.
4. 4 Add butter, salt, and pepper to potatoes. Stir until butter is melted.
5. 5 Gradually mix in the warm milk, mashing to your desired consistency.
6. 6 Add half the cheese and stir until melted. Add the rest and continue stirring over low heat until cheese stretches and forms strings, about 5-10 minutes.
7. 7 Serve immediately for best texture.

Equipment

• Large pot
• Masher or ricer
• Wooden spoon

Variations

• Add roasted garlic for extra flavor.
• Incorporate sautéed leeks or shallots for a depth of taste.

Substitutions

• If Tomme or Cantal is unavailable, use Gruyère or another semi-hard cheese with good melting properties.

Pairings

• Grilled steak
• Roasted chicken
• Vegetable ratatouille

Nutrition

Tips

• Use a sturdy wooden spoon or spatula to stir the cheese in to avoid splattering.
• Keep the heat low and be patient for the cheese to fully incorporate and stretch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring in a splash of milk to loosen.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat with added milk for moisture.

Serving Suggestions

• Serve alongside roasted meats or hearty stews.
• Pair with a simple green salad for balance.

FAQ