Pommes Aligot (cheesy mash the french way)

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.

Recipe by Daniel Gritzer at Serious Eats.

675 g potatoes, peeled and cut into roughly 2.5cm chunks

2 sprigs of thyme

2 medium garlic cloves, one left whole and one finely chopped Salt

113 g unsalted butter, cut into pieces

240 ml double cream, warmed, plus a little extra if needed

285 g grated Alpine cheese, such as Gruyère, Comté or a mixture of suitable melting cheeses

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.

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.

Add the finely chopped garlic and place the pan over a medium-low heat. Stir until the butter has melted and everything is combined.

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.

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.

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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