Aligot (cheesy mashed potatoes) recipe
Nassie Angadi
An easy recipe to make aligot (cheesy mashed potatoes) at home.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side dishes
Cuisine French
Servings 4
Calories 406 kcal
4 to 5 medium potatoes peeled and quartered 2 garlic cloves minced 1 cup heavy cream 1½ pounds of Tomme d'Auvergne cheese (Alternative: 50-50 mix of gruyère and mozzarella cheeses) pinch of salt and pepper
Peel the potatoes and cut them into quarters.
Place the potatoes in a medium pot and add enough cold water to cover by 2 inches, along with a teaspoon of salt.
Boil the potatoes over high heat and cook around 15 minutes until the potatoes can be easily pierced with a knife.
Purée the potatoes finely using a food mill, hand blender, or food processor.
In the same pot, over low heat, stir in the garlic, cream, salt, pepper.
Add the cheese slowly into the pot, stirring and mashing the potatoes and cheese together as you go.
Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
Serve while warm.
Serving: 1 g Calories: 406 kcal Carbohydrates: 48 g Protein: 7 g Fat: 22 g Saturated Fat: 14 g Polyunsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 67 mg Sodium: 56 mg Fiber: 5 g Sugar: 4 g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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