Pommes Aligot

Creamy, cheesy mashed potatoes from France.

• Time: 45 minutes
• Serves: 6-8
• Tools: Ricer or Food Mill, Large Saucepan, Colander, Spatula, Cheese Grater

• Ingredients:
• 1.5 lbs Yukon Gold potatoes
• 2 cloves garlic
• 2 sprigs thyme
• 1 stick unsalted butter
• 1 cup heavy cream
• 10 oz mixed Alpine cheeses
• Kosher salt

Steps

• 1) Peel your potatoes and cut them into 1-inch chunks. Place them and one whole garlic clove into the large saucepan. Cover them with cold water and add thyme. Season your water with salt.
• 2) Bring your water to a boil over high heat, then reduce the heat to medium-low. Simmer for about 20 minutes or until a knife can pierce the potatoes. Drain the potatoes in a colander and discard the thyme.
• 3) Cut your stick of butter into tablespoon-size pieces. Use the ricer to purée your potatoes back into the saucepan, adding butter slices in one at a time between potatoes. Mince your other garlic glove and add it to the saucepan.
• 4) Set the saucepan over medium-low heat. Use the spatula to stir the potatoes until everything is fully combined. Add your heavy cream and stir until the cream is fully incorporated. Continue stirring, turning down the heat if the potatoes begin to steam, until the mixture is thick and sticky.
• 5) Grate the cheese and add it to the mixture in small batches, stirring in between until the cheese is fully melted. Continue stirring the potatoes until they become thick and smooth.
• 6) Season with salt. Serve and enjoy!