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Aligot Recipe

I first ate this mashed potato with cheese in southwest france in the tarn region and it was quite simply the best mashed potato i ve ever eaten.
Aligot recipe. Reduce the heat to. Bring to a boil reduce the heat to medium low and simmer until the potatoes are fork tender about 20 minutes. Humble potatoes and cheese are beaten together with crème fraîche until they form silky smooth ribbons of puréed potato.
Thinly pare and discard the skins of the potatoes. Stir in the creme fraiche and garlic along with enough milk to make a viscous puree then use a wooden spoon or sturdy whisk to stir in. In a large pot over medium high heat add the potatoes garlic and cover with cold water.
Put the potatoes in a medium pot and add enough cold water to cover by 2 inches. In france aligot is made only with fresh uncured cheese available in new york at s. Add a big pinch of salt.
Dairies that make hard cheeses might also sell some of their cheese in its fresh uncured state. Research on my return revealed that it involved a special lovely cheese called cantal not generally available but after many experiments i. Delia s aligot mashed potatoes with garlic and cheese recipe.
Put the puree back into the pan and put on a very low heat. Add enough salt so that the water tastes salty like the ocean and bring a boil over high heat. Calandra sons 2314 arthur avenue east 184th street in the bronx.
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