Aligot

Instructions

1. Fill a large pot with water and add a pinch of salt. Place the cubed potatoes into the pot. Bring the water to a boil over medium-high heat.
2. Boil the potatoes for about 20 minutes or until they are fork-tender. This means you should be able to easily pierce them with a fork without resistance.
3. Drain the potatoes thoroughly and return them to the pot. This helps remove excess moisture for a smoother aligot.
4. Using a potato masher or a ricer, mash the potatoes until they are smooth and lump-free.
5. In a separate small saucepan, gently warm the heavy cream over low heat. Do not boil it; just make sure it’s warm.
6. Add the softened butter, minced garlic, and warm cream to the mashed potatoes. Stir the mixture until well combined.
7. Gradually add the grated cheese to the potato mixture, stirring continuously with a wooden spoon over low heat. The cheese should melt smoothly into the potatoes.
8. Continue stirring vigorously until the aligot is stretchy and smooth. The consistency should be like that of melted mozzarella. This may take about 5-10 minutes.
9. Season with salt and pepper to taste. Be careful with the salt, as the cheese can be quite salty.
10. Serve immediately while the aligot is hot and stretchy. It pairs well with grilled meats and vegetables.
11. Tip: For added flavor, you can infuse the warm cream with fresh thyme or a bay leaf before adding it to the potatoes. Remove the herbs before use.