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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Thuso Sefanele
[email protected]I'm not a big fan of potatoes, but I loved this dish! The cheese sauce was so rich and flavorful, and the potatoes were perfectly cooked. I will definitely be making this again.
Sanju Baba
[email protected]This was my first time making Aligot, and it turned out great! The recipe was easy to follow, and the results were delicious. I will definitely be making this again.
Numani Coles
[email protected]I love Aligot, and this recipe is one of the best I've tried. The potatoes were perfectly cooked, and the cheese sauce was smooth and flavorful. I will definitely be making this again.
Tiffany Coronna
[email protected]This recipe was a bit too rich for my taste. The cheese sauce was very heavy, and the potatoes were a bit bland. I think I would prefer a recipe with a lighter cheese sauce and more flavorful potatoes.
Vivian Profit
[email protected]Aligot is a dish that I've always wanted to try, and this recipe made it so easy. The instructions were clear and concise, and the results were delicious. I will definitely be making this again.
Net Myersniesen
[email protected]This recipe is a keeper! It's so easy to make, and the results are amazing. I love the creamy texture of the potatoes and the sharp flavor of the cheese. I've already made it twice, and I'm sure I'll be making it again soon.
File Frp
[email protected]I made this dish for a party, and it was a huge hit! Everyone loved the cheesy, garlicky flavor. I will definitely be making this again.
ja Ja
[email protected]Yum!
Prince
[email protected]This recipe was a disaster. The potatoes never fully cooked through, and the cheese sauce was grainy and lumpy. I followed the recipe exactly, so I'm not sure what went wrong.
Ichigo
[email protected]Aligot is one of my favorite comfort foods, and this recipe did not disappoint. The potatoes were fluffy, the cheese was gooey, and the garlic added just the right amount of zing. I will definitely be making this again.
Ateeq jutt Ateeq jutt
[email protected]I've tried many Aligot recipes, but this one is by far the easiest and most delicious. The secret is in the slow cooking process, which allows the flavors to meld together perfectly. I highly recommend this recipe to anyone who loves cheesy, garlicky
sidonie blimpo
[email protected]Meh.
Suraj Bk
[email protected]This Aligot recipe is a game-changer! The combination of potatoes, cheese, and garlic is divine. I used a blend of Gruyère and Comté cheeses, and the result was a rich and flavorful dish. My family devoured it in minutes.