French Mashed Potatoes with Cheese and Garlic (Aligot)
Ingredients
2 pounds Yukon gold potatoes, peeled, cut into 1⁄2-inch-thick sliced, rinsed well, and drained (4 to 6 medium potatoes)
6 tablespoons unsalted butter
2 cloves garlic, minced or pressed
1-1 1⁄2 cup whole milk
4 ounces mozzarella cheese, shredded
4 ounces gruyere cheese, shredded
Ground black pepper
Instructions
1. Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender and just break apart when poked with fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
2. Transfer potatoes to food processor; add butter, garlic, and 1 1⁄2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
3. Return potato mixture to saucepan and set over medium heat. Stir in cheese, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons milk at a time (up to 1⁄2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.
Comments
Let me first say that I should have put these potatoes in something like a bowl before taking a picture of them, they spread out quite a bit on the plate! This recipe is from the 2009 Cook’s Illustrated Annual and is pretty much the opposite of what every other recipe for mashed potatoes says to do. The result was smooth, elastic, and extremely flavorful. The combination of cheeses and garlic worked very well together.
I’m not sure that I’ll make these often, since I prefer mashed potatoes with a chunky texture, but this dish definitely has its place in the continuum of mashed potatoes!
Shown here with Salisbury Steak.
Cook’s Illustrated 2009