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Aligot (Cheesy Potatoes)

Name: Aligot (Cheesy Potatoes)
Cook time: 40 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces; 2 cloves garlic, peeled; 5 cups cold water; Big pinch of salt; ½ cup butter, cubed; 1 cup heavy cream; 2½ cups of shredded cheese, such as Swiss, Comté, Fontina or Gruyère

By Tasty40 min10 servings

These aligot cheesy potatoes are a French comfort food classic. The mashed potatoes are mixed with cheese and garlic for a rich and flavorful side dish.

Instructions

1
In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
2
Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
3
Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
4
Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
5
Pour in the heavy cream and stir again until combined.
6
Gradually add in the cheese, stirring between each addition, until completely melted.
7
Continue stirring the potatoes until smooth, thick, and elastic.
8
Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
9
Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
10
Enjoy!