Pommes Aligot (Cheesy Whipped Potatoes)
Pommes aligot is a luxurious French dish of silky mashed potatoes enriched with butter, cream, and a blend of Gruyère and mozzarella, creating an irresistibly smooth, stretchy texture with a hint of garlic and thyme.
Jump To :
8-10 SERVINGS
INGREDIENTS
- 2 pounds gold potatoes, peeled and cubed (approximately 5 medium sized potatoes)
- 2 cloves garlic, peeled
- 1 cup heavy cream
- 4 tbsp butter, room temperature & cubed
- Fresh nutmeg, to taste
- 1/2 cup reserved potato cooking water
- 6 oz Gruyere cheese, freshly grated & room temperature
- 6 oz fresh mozzarella cheese, grated & room temperature
- 1 tsp fresh thyme
- 1 tsp kosher salt (more to taste if desired)
HOW TO MAKE IT
- Place cut potatoes in a pot and run cold water over them until the water runs clear. Add the garlic and a big pinch of salt and bring to a boil. Cook until very tender.
- Place cream and 1 sprig of thyme in a small Staub pot and heat until it simmers.
- Once potatoes are cooked drain well in a bowl or colander. Use a potato ricer to mash potatoes back into the pot you boiled them in.
- Place pot back on the heat at medium-low. Add butter and cream. Use a wooden spoon or spatula to mix well.
- Start adding cheese a little at a time stirring constantly until fully incorporated. This takes time. Be patient. Eventually all the cheese will be melted into the potatoes and you’ll be able to stretch the potato. The mixture will become smooth and stretchy.
- Check for seasoning and enjoy immediately.
FEATURED PRODUCT
