Cheesy Mashed Potatoes - Pommes Aligot Recipe

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Cheesy Mashed Potatoes - Pommes Aligot Recipe

Originating from the Aubrac region of southern France, Pommes Aligot is famous for its wonderfully elastic, almost ribbon-like texture. Unlike traditional mashed potatoes, which are light and fluffy, these cheesy French potatoes are silky, decadent, and packed with gooey, melted cheese.

Prep Time15

Cook Time40

Total Time55

Course: Side Dishes

Cuisine: French

Keyword: cheesy mashed potatoes

Servings: servings

Calories: 858kcal

Author: Tara Noland

Equipment

Ingredients

1.5 lb Yukon Gold potatoes peeled and cut into 1-inch chunks
1 tbsp kosher salt for the cooking water
1 cup heavy cream
2 garlic cloves smashed
6 tbsp unsalted butter cut into pieces
12 oz low-moisture whole-milk mozzarella shredded
4 oz gruyere shredded
1 tsp kosher salt plus more to taste
White pepper to taste

Instructions

Put the potatoes in a large pot, cover with cold water by 2 inches, and add 1 tablespoon of salt. Starting them in cold water lets them cook evenly instead of turning to mush on the outside.
Bring to a boil, then reduce to a steady simmer and cook 18 to 22 minutes, until a knife slides into a chunk with no resistance.
While they cook, warm the cream with the smashed garlic in a small saucepan over low heat until it steams. Turn off the heat and let it sit and infuse for 10 minutes, then strain the garlic out of the cream.
In the meantime, grate both cheeses on the large holes of a box grater and have them ready in a bowl. Once you start, this dish moves fast, and you won't have a free hand.
Drain the potatoes well. Excess water makes a loose aligot that never comes together. Use a fine-mesh sieve or ricer to mash potatoes into the warm pot. Do not use a food processor or blender. High-speed blades rupture the starch cells and turn the potatoes into glue, which is a different and much worse kind of stretchy.
Set the pot over low heat. Add the butter a few pieces at a time, stirring with a sturdy wooden spoon until each addition disappears into the purée.
Add the cream gradually, stirring until the purée is smooth and loose. Season with the teaspoon of salt and some white pepper.
Now add the cheese by the handful, stirring after each one until it melts before adding the next. Keep the heat low the entire time. If the mixture simmers or bubbles, the cheese proteins tighten, and it turns oily and rubbery instead of smooth.
Once all the cheese is in, start stirring vigorously in wide figure eights, lifting the mass up and folding it over on itself. Do this for several minutes. At first it will look like lumpy mashed potatoes, then it becomes glossy and elastic, and finally it pulls into long ribbons when you lift the spoon high. That stretch is the whole point, and it only comes from the work.
Taste and adjust the salt. Serve immediately, straight from the pot, lifting it high onto the plate so people can see the pull.

Notes

See the post for more information, photos and tips.

Nutrition