FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)
The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated, published March, 2009. Posted for ZWT5.
Provided by TxGriffLover
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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 the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
- Transfer potatoes to a food processor (this step is important to get the aligot texture). 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.
- Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 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 of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 394.1, Fat 23.3, SaturatedFat 14.2, Cholesterol 70.3, Sodium 206.1, Carbohydrate 33.1, Fiber 2.7, Sugar 3.7, Protein 14.2
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John Okpame
[email protected]I'm always looking for new potato recipes. This Aligot recipe looks like a winner.
Bandhu tv
[email protected]This Aligot recipe looks amazing. I'm going to pin it for later.
Op Killer
[email protected]I've heard great things about Aligot. I can't wait to try this recipe.
Luka Aguguamk47yt
[email protected]I'm definitely going to try this Aligot recipe. It looks so delicious!
Omolemo Happy
[email protected]This Aligot recipe is the best I've ever tried. The cheese and garlic flavors are perfectly balanced, and the texture is amazing.
Lynn DeAnda
[email protected]I made this Aligot recipe for my family last night, and they loved it! The cheese and garlic flavors were perfect, and the potatoes were cooked to perfection.
Tech With Ali
[email protected]Aligot is a classic French dish that is always a hit at my dinner parties. This recipe is easy to follow and produces a delicious and authentic dish.
Saim Iftikhar
[email protected]This Aligot recipe is a keeper! It's easy to make, and the results are always delicious. I love serving it with roasted chicken or grilled steak.
Jennifer Brown
[email protected]I tried this Aligot recipe for the first time last week, and I was really impressed. The flavor was amazing, and the texture was so smooth and creamy. I'll definitely be making this again soon.
Faisal Sawati
[email protected]Aligot is one of my favorite comfort foods. This recipe is simple to follow and produces a creamy, cheesy, and garlicky dish that is perfect for a cold night.
Mpho Khobotlo
[email protected]I've made this Aligot recipe several times now, and it's always a crowd-pleaser. It's easy to make, and the results are always delicious. I love the combination of cheese, garlic, and potatoes.
Samad Gafoor
[email protected]This Aligot recipe was a hit at our dinner party! The cheese and garlic gave it a rich and flavorful taste, and the texture was smooth and creamy. I followed the recipe exactly, and it turned out perfectly.