Pommes Aligot (super cheesy mashed potatoes)

The elastic consistency of Aligot is in part from the cheese, and also from the starch of the potatoes.  The very thing you want to avoid when making smooth mashed potatoes—over whipping— is what makes these potatoes so stretchy.  Over-whipping regular mashed potatoes will yield a gummy rather than silky texture, but with Aligot you want that gummy consistency.

2011_11_22-pommesaligotEd.jpg

This recipe is adapted from The Cheesemonger

2 Lbs. Yukon Gold Potatoes, peeled
Kosher Salt
6 TBL Unsalted Butter
2 Garlic Cloves, minced
2/3 Cup Heavy Cream
4 Oz.Mozzarella Cheese, shredded (about 1 cup)
4 Oz. Gruyère Cheese, shredded (about 1 cup)
Ground black pepper

Slice potatoes and rinse well
Boil in well salted water uncovered until tender- about 10 minutes
Drain well and put into ricer or food processor
Puree with salt, cream and butter
Return potatoes to cooking pot, and over low heat stir in Gruyere—stirring vigorously with a wooden spoon
Continuing stirring  and add Mozzarella
Keep stirring and lifting up the spoon until mixture is stringy and elastic

One thought on “Pommes Aligot (super cheesy mashed potatoes)

  1. Pingback: The Best Cook I’ve Ever Known | The Chef's Last Diet

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