Pommes Aligot
This classic French recipe is sure to become your new favorite potato dish!
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!