Potatoes > Side Dishes > France > Aligot >
Aligot
Mashed Potatoes with Cheese
2 LBS potatoes, peeled & cubed
3/4 tsp. salt
1/8 tsp. white pepper
4 TBS (1/2 stick) butter
2 C Crème Fraîche*
1 clove garlic, crushed but intact
3 C Cantal cheese, grated**
Bring a large cooking pot full of salted water to a boil; add potatoes and cook for about twenty minutes. Drain potatoes and allow to cool before peeling. Cube potatoes and add to a bowl; mash with a potato masher. Mix in salt, white pepper and butter. Transfer mixture to a skillet and set aside. In a medium saucepan over medium heat, bring Crème Fraîche and garlic to just steaming. Remove garlic and pour steaming Crème Fraîche into mashed potato mixture. Heat over low heat; beat Crème Fraîche into mashed potatoes using a wooden spoon. Increase heat to medium; mix in the cheese, 1/2 cup at a time. Continue beating mixture until it forms a smooth, velvety texture (about ten minutes). Pour mixture onto warmed plates or bowls; serve at once. Recipe makes six to eight servings. Suggestion: Serve as a side dish with sausage and red wine.
*Crème Fraîche: Substitute with equal parts of sour cream and heavy cream.
**Cheese: Cantal can be substituted with Gruyere, Lancashire, Monterey Jack or a sharp cheddar cheese.
*Aligot with sausage image (C) Slastic (2010). Image released into the public domain by author and copyright holder.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map