Entree: France – Auvergne – Aligot (Creamy, elastic mashed potatoes blended with melted Tomme or young Cantal cheese and butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 50 min

Ingredients

- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into even chunks
- 8 oz (225 g) Tomme fraîche or young Cantal cheese, grated
- 6 tbsp (85 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 cloves garlic, smashed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Pinch of freshly grated nutmeg (optional)

Instructions

1. Place potatoes and smashed garlic in a large pot and cover with cold water. Add 1 tsp (5 g) salt, bring to a boil, then simmer until potatoes are very tender, about 20–25 minutes.
2. Meanwhile warm the milk and cream with the butter in a small saucepan until butter melts and mixture is hot but not boiling; keep warm.
3. Drain potatoes and garlic well, return to the pot, and mash thoroughly with a potato ricer or masher until very smooth and free of lumps.
4. Over low heat, stir in the warm milk–butter–cream mixture a little at a time, continuing to beat the potatoes with a wooden spoon or spatula until creamy.
5. Add the grated Tomme or young Cantal in handfuls, mixing vigorously after each addition; continue beating over low heat until the cheese melts and the mixture becomes glossy and elastic, pulling away in ribbons when lifted (this can take 5–10 minutes).
6. Season with black pepper and a pinch of nutmeg if using; adjust salt to taste. Serve immediately while hot and stretchy with roasted meats or sausages.