Cheesy Potato Purée Aligot
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
In France, potato purée is made with cheese, and this variation is called aligot. The texture of this purée is thick and stretchy. Culinary experts recommend using potatoes and cheese in a 2:1 ratio, but in our recipe, we use less cheese. In the classic version of aligot, French cheese called Laguiole is added, but in the American context, cheddar is the closest in properties.
Ingredients
- Potato - 31.7 oz
- Sour Cream - 1.1 oz
- Cream - 1 fl oz
- Garlic - 1 clove
- Cheshire Cheese - 10.6 oz
- Salt - to taste
- White Pepper (whole) - to taste
- Nutmeg - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Cut the peeled potatoes into large chunks.
Step 3
Pour in cold water and place it on the heat. Boil for about 20 minutes after it comes to a boil.
Step 4
Drain the cooked potatoes and pass them through a potato ricer or vegetable mill.
Step 5
Add salt, white pepper, and nutmeg to the puree, and mix vigorously for 2–3 minutes; this will incorporate air into the potatoes.
Step 6
In a small saucepan, gently heat the sour cream and cream with a clove of garlic, but do not bring to a boil, as the cream may curdle.
Step 7
Place the saucepan with the puree on low heat, add the hot cream and sour cream mixture to the puree, removing the garlic. Stir with a wooden spoon.
Step 8
Increase the heat under the mashed potatoes to medium and gradually stir in the grated cheese in five to six additions.
Step 9
Continue stirring until the puree reaches a velvety texture. This will take about 10 minutes.
Step 10
Serve the puree immediately.
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