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Wednesday, November 21, 2012

The Best (Cheesy!) Mashed Potatoes You'll Ever Have


What kind of mashed potatoes do you like? My new favorite might be aligot, a traditional mashed potato dish in France, whipped up with tons of cheese and garlic. (Cheese lovers, get psyched!) Here, food blogger Mimi, who lives in the French countryside, agrees to share her recipe...

The Best Mashed Potatoes You'll Ever Have
By Mimi Thorisson of Manger

Aligot is a traditional mashed potato dish from the Aubrac region in France. They're the best mashed potatoes I've ever had—the melted cheese is so rich in texture. Combined with garlic and crème fraîche, aligot is the star of all side dishes. The mash is so thick, forming ribbons of cheesy strands on your plate—it is quite an experience for any cheese lover. Tomme de Laguiole cheese is traditionally used for this dish; however, it's not always easy to find. You can substitute this cheese with Cantal, Lancashire or Cheddar. Serve aligot with a juicy steak and a smashing glass of Bordeaux red wine. Satisfaction guaranteed!

Recipe: Best Aligot Mashed Potatoes
Serves 4

You'll need:
2 cups potatoes (bintje or Yukon Gold), peeled and cut into chunks
4 tbsp. butter, cold and hard, just taken out of the fridge
14 oz. Tomme de Laguiole cheese, finely sliced (or substitute a cheese like Lancashire/Cantal/Cheddar)
1 clove of garlic, minced
2/3 cup crème fraîche
1/2 cup warm milk
Salt and pepper

What to do:

Cook the chunks of potato in salted boiling water for 20 minutes, or until tender.

Mash the potatoes with a potato masher. When properly mashed, place the potatoes in a large pan and start the heat on low, stirring for 2 minutes to ‘dry up' the mash.

Take off the heat, and add the butter one square at a time, stirring in a circular motion. Gradually add the warm milk to smooth the potatoes, continuing to stir.

Place the pan back on a low heat, and add the finely sliced cheese, minced garlic, salt and pepper. You should be constantly stirring in a circular motion, lifting the spoon high so you get a nice ribbon-like effect, as if you were pulling strings with your spoon. Continue this process for up to ten minutes, or until all the cheese has melted.

When the cheese has melted perfectly, your aligot purée is ready! Voilà, c’est prêt! Serve immediately.

Amazing! Thank you so much, Mimi.

P.S. More best recipes, including roasted brussel sprouts and chocolate-chunk banana bread with bourbon.

(Photos by Mimi. Thanks to Shoko for help with this series)

31 comments:

Shruti Kapoor said...

Looks delicious and so loaded :) the best mashed potatoes i had were at L'Atelier by Joël Robuchon. To die for, so silky and delicious!!

Diana Mieczan said...

What a genius idea to add cheese and garlic to the mix! Ha, need to try it this way. I bet it tastes really good:) Kisses

Lilac In May said...

I did that last night! But when I am too busy to make my own mash I buy Aunt Bessies frozen mash - delicious, for an after school meal for my hungry ones (UK, not sure if available in the US)

Chloe Moon said...

That looks so creamy!! I actually had a discussion on Sunday about what potatoes were the best for mashing...I gotta try this...I love creamy potatoes & cheese!!

Happy Thanksgiving!

Ergo - Blog

megan said...

I need to try these! Unfortunetly my husband is lactose intolerant (and a serious cheese lover, so sad) so I don't know if I will want to tease him with these.

Barbara said...

When do you add the creme fraiche?

Sandy at You May Be Wandering said...

Oh my goodness - I LOVE Aligot and never had a good recipe. My favorite restaurant in Paris is Chez Flottes and Aligot is their specialty. Happy Thanksgiving, Joanna!! xoxoxo

Marie Matter said...

sounds divine!

Robyn said...

that and sausages...dreeeaaaming!

Kate said...

My stomach actually growled as I read this... oh my...

Olivilla said...

Yesterday I did one for dinner but yourS looks great!

Katie Lee said...

Wow! Those look delicious. For some reason I pictured calling my sister up and inviting her over for mashed potatoes and wine. That's not even something we do, but it came into mind when I saw those pictures. Maybe it will become a new tradition for us.

molly said...

I used to have the most delicious mashed potatoes and I always wondered how they made them so good. I think this might have been it, thanks for sharing- I can't wait to make at home!

Erin said...

I would like to live in a big vat of this, please. Thank you :)

Sarah Carlson said...

I think I might have to request this for tomorrow!! Cheese AND potatoes? I'm in! Thank you, Joanna for all the wonderful recipes you've provided on the blog. xoxo

Ms. Magpie said...

I don't even like steak, but I would make them as an excuse to serve these potatoes as a side.

Dusty Reykjavik said...

Yummi... love mashed potatoes!

heshewee said...

Looks delish. These are what my grandmother would call "splat" potatoes, named for the sound they make when you dish them on to your plate :-) Can't wait to give this recipe a try.

mundart said...

Now, I´m running into the kitchen...

Yes! Great pictures.

jean goddard said...

One more recipe to add to my list for Christmas!

Danielle DeSantis said...

Cheesy anything is fine by me. :) Also, mashing potatoes by hand ALWAYS makes for award winning goodness. And, can I have that kitchen? It looks like it MUST be in rustic, rural France. *swoon*

Isabel said...

When do you add the creme fraiche?

fromtheloftabove said...

um, wow, my two favourite things, cheese and potatoes, in one dish. this looks amazing, thanks so much for posting this!

Chloe said...

Oh wow that looks absolutely amazing - I'm desperate to give this a try! Gorgeous photos too!

Grace said...

I'm guessing you add the creme fraiche around the time you add the milk? But that's just a guess.

Henri said...

Dear JO

My wife made it for me. Fantastic!!!

Henri Hartzenberg

www.legum.org

Henri said...

Dear JO

My wife made it for me. Fantastic!!!

Henri Hartzenberg

www.legum.org

Taryn Louise said...

I tried it for Thanksgiving and it was yummy! Although somewhat "runny" for mashed potatoes, it was no matter- still delish. Also, I couldn't find the rare cheese option- which I bet would have made it even more amazing. Ahh well, maybe next time :)

Sake Toomey said...

Try Daiya cheese! I've used it to make "cheesy" cornbread and mac and "cheese" and it's wonderful, but never mashed potatoes. It's the only non-dairy cheese I've found yet that doesn't taste like cardboard.

Unknown said...

I added the creme fraiche with the milk, and I put less than what the recipe said. Next time I will put only 1/3 cup, maybe at the end.

cody said...

The perfect mashed potato for your favorite gravy! I love french cooking.

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