This classic potatoes recipe is sure to become a holiday favorite!
Mashers have never been high on my list of favorites. Then we had dinner at L’Ambassade d’Auvergne in 2011 and it changed my mind about them forever.
The waiters put on a show tableside with these potatoes, holding the pan in one hand and stretching the cheesy goodness high toward the ceiling. Stirring and stretching – over and over. I loved all the theatrics and ordered them without any preconceived notion. One spoonful and I was converted. Where have these potatoes been all my life?!
https://www.ambassade-auvergne.fr
Read the list of our favorite spots in the City of Light here:
These are so delicious and so easy to make!
Pommes Aligot – (French Potatoes with Cheese)
Ingredients:
4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered
Kosher salt
2 garlic cloves, minced
6 tablespoons (¾ stick) butter, at room temperature
1 cup heavy cream, warmed
12 ounces Fontina cheese, cubed
12 ounces fresh mozzarella cheese, cubed
Freshly ground black pepper
Directions:
Place the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add a generous amount of salt to the water. Bring to a boil over high heat.
Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes. Drain.
Immediately pass the potatoes through a food mill or ricer and return them to the pot.
Set the pot over low heat and stir in the garlic, butter, cream and add the cheese a little at a time. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Season to taste with salt and black pepper and serve immediately.
Serve with your crown roast, turkey or ham this season.
This delicious side dish is the perfect complement to your holiday meal.
Enjoy!
Pommes Aligot
Equipment
- 1 Potato Ricer or Food Mill
Ingredients
- 4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered
- Kosher salt
- 2 cloves Garlic, minced
- 6 tablespoons Butter, room temperature
- 1 cup Heavy Cream, warmed
- 12 ounces Fontina cheese, cubed
- 12 ounces Mozzarella cheese, cubed
- Black Pepper, freshly ground
Instructions
- Place the potatoes in a medium pot and add enough cold water to cover by 2 inches.
- Add a generous amount of salt to the water.
- Bring to a boil over high heat.
- Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes.
- Drain.
- Immediately pass the potatoes through a food mill or ricer and return them to the pot.
- Set the pot over low heat and stir in the garlic, butter, cream and add the cheese a little at a time.
- Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella.
- Season to taste with salt and black pepper and serve immediately.
- Enjoy!
