French Mashed Potatoes With Cheese And Garlic Aligot Recipes

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ALIGOT (MASHED POTATOES WITH CHEESE)



Aligot (Mashed Potatoes With Cheese) image

Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.

Provided by Tejal Rao

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound russet potatoes, peeled and quartered
1/4 pound cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup cream, heated
1/2 pound Comté or Gruyère cheese, grated
Salt to taste

Steps:

  • Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
  • Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 52 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 32 grams, Sodium 531 milligrams, Sugar 2 grams, TransFat 1 gram

ALIGOT (FRENCH MASHED POTATOES)



Aligot (French Mashed Potatoes) image

This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.

Provided by Natalie Titanov

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled
¼ cup butter
2 cloves garlic, minced
3 tablespoons creme fraiche
1 cup grated Gruyere cheese
salt and freshly ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
  • Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
  • Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 27.3 g, Cholesterol 54.7 mg, Fat 18.2 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 209 mg, Sugar 1.6 g

ALIGOT



Aligot image

Aligot are French mashed potatoes made with lots of cheese and cream - a delicious side for special occasions.

Provided by Lena

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds potatoes, peeled
½ cup milk
½ cup heavy cream
1 pinch ground nutmeg
1 pinch ground white pepper
2 ½ cups finely grated Gruyere cheese
½ (8 ounce) container creme fraiche
2 tablespoons unsalted butter, softened
1 clove garlic, minced
1 pinch salt, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  • Meanwhile heat milk and cream in a saucepan until warmed.
  • Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.

Nutrition Facts : Calories 743.8 calories, Carbohydrate 33.8 g, Cholesterol 189.2 mg, Fat 55.3 g, Fiber 3.9 g, Protein 30.8 g, SaturatedFat 33.6 g, Sodium 360.9 mg, Sugar 4.2 g

FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)



French Mashed Potatoes With Cheese and Garlic (Aligot) image

The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated, published March, 2009. Posted for ZWT5.

Provided by TxGriffLover

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes, peeled, cut into 1/2-inch thick slices, rinsed well and drained (4-6 medium)
table salt
6 tablespoons unsalted butter
2 garlic cloves, minced (about 2 teaspoons)
1 -1 1/2 cup whole milk
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces gruyere cheese, shredded (about 1 cup)
ground black pepper

Steps:

  • Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
  • Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
  • Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 394.1, Fat 23.3, SaturatedFat 14.2, Cholesterol 70.3, Sodium 206.1, Carbohydrate 33.1, Fiber 2.7, Sugar 3.7, Protein 14.2

POMMES ALIGOT (CHEESY MASHED POTATOES) RECIPE



Pommes Aligot (Cheesy Mashed Potatoes) Recipe image

A rich, stretchy, smooth, and silky French dish, pommes aligot combines mashed potatoes with half their weight in melted cheese for a winter dish that will warm you from the inside out.

Provided by Daniel Gritzer

Categories     Side Dish     Sides

Time 45m

Yield 8

Number Of Ingredients 7

1 1/2 pounds (675g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 medium cloves garlic, 1 whole and 1 minced, divided
2 sprigs thyme
Kosher salt
1 stick unsalted butter (4 ounces; 115g), cut into tablespoon-size pieces
1 cup heavy cream (8 ounces; 235ml), plus more if needed
10 ounces (300g) mixed Alpine cheeses, such as Swiss, Gruyère, Comté, and/or Fontina, grated (see note)

Steps:

  • Transfer to a warmed serving dish and serve right away. Aligot is traditionally served with sausages and meats, but you can also serve it with roasted vegetables or on a bed of polenta. Leftover aligot can be refrigerated in a sealed container. To reheat, add to a saucepan with a small amount of cream. Bring cream to a simmer before stirring it in, then continue to cook, adding more cream as necessary, until aligot is heated through and consistency is correct.

Nutrition Facts : Calories 431 kcal, Carbohydrate 19 g, Cholesterol 99 mg, Fiber 2 g, Protein 13 g, SaturatedFat 21 g, Sodium 403 mg, Sugar 2 g, Fat 34 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

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