Ingredients (Serves 4-6):
- 1 kg (2.2 lbs) of starchy potatoes (e.g., Russet or Yukon Gold)
- 400 g (14 oz) of Tomme de Laguiole or Cantal cheese (substitute with mozzarella or young cheddar if unavailable)
- 200 ml (3/4 cup) of heavy cream
- 100 g (7 tbsp) of unsalted butter
- 2-3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes:
- Peel the potatoes and cut them into evenly sized chunks.
- Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are tender (about 15-20 minutes).
- Mash the Potatoes:
- Drain the potatoes thoroughly and return them to the pot.
- Mash them until smooth, ensuring there are no lumps.
- Add Cream and Butter:
- In a small saucepan, heat the heavy cream and butter over low heat until the butter melts.
- Gradually add the cream mixture to the mashed potatoes, stirring vigorously to incorporate.
- Incorporate the Cheese:
- Cut the cheese into small cubes or grate it.
- Over low heat, add the cheese to the potato mixture in small batches, stirring constantly with a wooden spoon. The mixture will become elastic and stretchy as the cheese melts.
- Season and Finish:
- Add the minced garlic and season with salt and pepper to taste.
- Continue stirring until the aligot is smooth, glossy, and pulls away from the sides of the pot in long, stretchy strands.
- Serve Immediately:
- Aligot is best served hot, traditionally alongside grilled sausage or roast meat. Enjoy its unique, creamy, and stretchy texture!
