If you like cheese and you like mash, this one is for you. Pommes aligot comes from the Aubrac region of south-central France, where it has long been a hearty mountain dish. Potatoes are beaten with cheese, butter and cream until smooth, rich and wonderfully stretchy.
This recipe from Daniel Gritzer at Serious Eats uses a mix of Alpine cheeses, such as Gruyère and Comté. Traditionally served with sausages, it would be rather good with our smoked chorizo for a warming autumn supper.
Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins
675gpotatoes, peeled and cut into roughly 2.5cm chunks
2sprigs of thyme
2medium garlic cloves, one left whole and one finely chopped Salt
113gunsalted butter, cut into pieces
240mldouble cream, warmed, plus a little extra if needed
285ggrated Alpine cheese, such as Gruyère, Comté or a mixture of suitable melting cheeses
1
Put the potatoes, thyme and whole garlic clove in a large saucepan. Cover generously with cold water and add salt. Bring to the boil, then reduce the heat and simmer for around 20 minutes, until the potatoes are tender.
2
Drain well and remove the thyme. Pass the potatoes and cooked garlic through a potato ricer or food mill into the dry saucepan, adding the butter as you go.
3
Add the finely chopped garlic and place the pan over a medium-low heat. Stir until the butter has melted and everything is combined.
4
Add the warm cream in three stages, stirring thoroughly after each addition. Continue stirring for around 3 minutes, reducing the heat if needed, until the potatoes become thick and sticky.
5
Add the grated cheese a little at a time, stirring until each addition has melted. Keep stirring for around 3 minutes, until the mixture is smooth and stretchy.
6
Season to taste. If the mash is too thick, stir in a little more warm cream. Serve straight away, ideally in a warmed dish.
Ingredients
675gpotatoes, peeled and cut into roughly 2.5cm chunks
2sprigs of thyme
2medium garlic cloves, one left whole and one finely chopped Salt
113gunsalted butter, cut into pieces
240mldouble cream, warmed, plus a little extra if needed
285ggrated Alpine cheese, such as Gruyère, Comté or a mixture of suitable melting cheeses
Directions
1
Put the potatoes, thyme and whole garlic clove in a large saucepan. Cover generously with cold water and add salt. Bring to the boil, then reduce the heat and simmer for around 20 minutes, until the potatoes are tender.
2
Drain well and remove the thyme. Pass the potatoes and cooked garlic through a potato ricer or food mill into the dry saucepan, adding the butter as you go.
3
Add the finely chopped garlic and place the pan over a medium-low heat. Stir until the butter has melted and everything is combined.
4
Add the warm cream in three stages, stirring thoroughly after each addition. Continue stirring for around 3 minutes, reducing the heat if needed, until the potatoes become thick and sticky.
5
Add the grated cheese a little at a time, stirring until each addition has melted. Keep stirring for around 3 minutes, until the mixture is smooth and stretchy.
6
Season to taste. If the mash is too thick, stir in a little more warm cream. Serve straight away, ideally in a warmed dish.
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AuthorBen WatsonCategoryAutumn, WinterDifficultyIntermediate