Cheese mashed potatoes aligot
6 servings
45 minutes
In France, mashed potatoes are prepared with cheese, calling this version aligot. The texture of such mashed potatoes is dense and viscous. The authors of the gastronomic encyclopedia "Larousse" recommend taking potatoes and cheese in a 2:1 ratio , but in our recipe there is less cheese. In the classic version, French lajolle cheese is added to aligot, but in Russian reality, cheddar is closest to it in terms of properties.
1
Prepare the necessary ingredients.
2
Cut the peeled potatoes into large pieces.
3
Fill with cold water and put on the fire. Boil for about 20 minutes after boiling.
4
Remove water from the cooked potatoes and pass them through a potato press or vegetable mill.
- Potato: 900 g
5
Add salt, white pepper, and nutmeg to the puree, and mix vigorously for 2-3 minutes to infuse the potatoes with air.
- Salt: to taste
- Ground white pepper: to taste
- Nutmeg: to taste
6
In a small saucepan, heat the sour cream and cream with a clove of garlic, but do not boil, as the cream may separate.
- Sour cream: 30 g
- Cream: 35 ml
- Garlic: 1 clove
7
Place the saucepan with the puree on low heat, add the hot cream-sour cream mixture to the puree, removing the garlic. Stir with a wooden spoon.
- Sour cream: 30 g
- Cream: 35 ml
8
Increase the heat under the puree to medium and gradually stir in the grated cheese in five to six additions.
- Cheddar cheese: 300 g
9
Continue to mix until the puree reaches a velvety texture. This will take about 10 minutes.
10
Serve the puree immediately.
