Purée aligot

I was so happy to be part of Joanna Goddard’s ‘A cup of Jobest recipes series again this week. I hope it contributed to a few Thanksgiving meals!

Here’s ‘The Best Mashed Potatoes You’ll Ever Have’ as featured on ‘A cup of Jo‘.

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!

Serves 4

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

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, crème fraîche, 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.

7 thoughts on “Purée aligot

  1. Tuesday morning I awoke with the beginnings of flu like symptoms, and by yesterday things were fully underway. Needless to say, my Thanksgiving dinner with relatives was out of the question. I wasn’t about to take my flu to dinner at my cousin’s and spread it around. This morning I was disappointed at missing the family get together yesterday. I needed something warm and comforting to eat, but couldn’t decide what it would be so I just sat down in front of my computer instead. There I found your post with a lovely bowl full of the perfect mashed potatoes with garlic and cheese. The answer to my prayers! I’m still coughing and honking like a goose every time I sneeze, but at least I’m all warm, happy and full of the most comforting mashed potatoes ever. Mimi, you are an angel.

  2. Oh, this looks incredible! I wish I’d seen this post before Thanksgiving, but this is an excellent excuse to have a second big feast before Christmas.

  3. Bonsoir Mimi, thank you so much for the recipe! Made this last night, and being Swiss, I added Gruyère and ‘fromage des alpes’. My boyfriend’s comment was “Potato puree to enrage the gods!” 🙂

    I found you via smitten kitchen and am a big admirer. I think you are simply gorgeous! I find I can somewhat relate to you, being half Asian and and half European myself (Vietnamese and Swiss). I love cooking and foods from all continents. And guess what? My childhood nickname is Mimi 🙂

    Cheers over to Médoc! Looking forward to more recipes from you.

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