Cheese mashed potatoes aligot

6 servings

45 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Potato

900 g

Sour cream

30 g

Cream

35 ml

Garlic

1 clove

Cheddar cheese

300 g

Salt

to taste

Ground white pepper

to taste

Nutmeg

to taste

Cooking steps

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.
Required ingredients:
1. 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.
Required ingredients:
1. Salt: to taste
2. Ground white pepper: to taste
3. 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.
Required ingredients:
1. Sour cream: 30 g
2. Cream: 35 ml
3. 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.
Required ingredients:
1. Sour cream: 30 g
2. Cream: 35 ml

8
Increase the heat under the puree to medium and gradually stir in the grated cheese in five to six additions.
Required ingredients:
1. 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.