On our trip to Paris by far the most memorable thing for Alix was the aligot so he decided to recreate it at home.
He faced a few issues, largely as I forgot to mention we don't have a potato masher! He did a sterling job with a spoon and a colander.
Ingredients
Potatoes, peeled and quartered. Quantity-wise we did enough for 4 (oops!)
2 garlic cloves, minced
5 cups cold water
½ cup butter, cubed
1 cup double cream
2 1/2 cups shredded Gruyere (or similar)
Salt & Pepper
Directions
In a large pot over medium-high heat, add the potatoes and 1 clove garlic and cover with cold water. Add a big pinch of salt.
Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
Drain and mash them.
Add the butter and 1 clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
Pour in the heavy cream and stir again until combined.
Gradually add in the cheese, stirring between each addition, until completely melted.
Continue stirring the potatoes until smooth, thick, and elastic.
Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
It was delicious (what's not to love about potatoes and cheese?) but I would say next time we'd reduce the garlic to 1 clove. As it doesn't get properly cooked out it was quite strong.
Also, buy a masher.
Comments