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Aligot Mashed Potatoes

Stretchy immensely cheesy and slightly glutinous aligot is a food unlike any other.
Aligot mashed potatoes. It s the ultimate stick to your ribs comfort food blending whipped. With an electric hand whisk switch to slow and begin to break up the potatoes then add the butter and garlic some black pepper and a handful of the grated cheese. Meet the new instagram sensation.
Boil for 20 25 minutes until tender in the centre when tested with a skewer. Aligot is a dish made from cheese blended into mashed potatoes often with some garlic that is made in l aubrac aveyron cantal lozère occitanie region in the southern massif central of france. A rich stretchy smooth and silky french dish pommes aligot combines mashed potatoes with half their weight in melted cheese for a winter dish that will warm you from the inside out.
Pommes aligot is more than just a cheesy twist on mashed potatoes. This potato recipe is by far the cheesiest cheese pull you ve ever seen. This incredibly magical blend of potatoes and cheese was born in the french region of midi pyrénées and it is a celebration of regional cheese served on special occasions alongside sausage or roasted meat.
Somewhere between buttery mashed potatoes and pure melted cheese lies aligot the comforting cheese enhanced mashed potato dish from central france the key to getting a smooth airy texture is to. Stir in the creme fraiche and garlic. Pass the potatoes through a ricer or food mill then push them through a sieve or mash until smooth put the puree back into the pan and put on a very low heat.
Why it works unlike in most mashed potato recipes you want to overwork the potatoes and release their starch here for extra elastic results. Its full name is pommes aligot and it is the absolute best version of mashed potatoes that you ve never had. The word might be tough to pronounce but the ingredients are easy to understand.
Pronounced ah lee go according to kitchn this dish is especially scrumptious on a bitterly cold day helping you to warm up from the inside out. This fondue like dish from the aveyron department is a common sight in auvergne restaurants.
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