ReceptnaptárAligot (Auvergne cheesy mashed potatoes)
Aligot is the dish of the shepherds of the Aubrac plateau: smooth mashed potato with plenty of stretchy cheese, butter and garlic, stirred until it can be pulled into ribbons. Traditionally served with sausage and roast meat, it is a heart- and soul-warming dish and one of the emblems of French mountain cooking.
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Ingredients
Method
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- Peel the potatoes, cut them into even cubes, start them in cold salted water and cook for 20-25 minutes, until completely soft.
- Drain and return them to the pot over low heat so the remaining moisture evaporates (1-2 minutes).
- While still hot, pass them through a ricer or a food mill (do not blend, or they turn gluey).
- Over low heat, stir in the butter, cream and garlic, then gradually add the cheese in handfuls, stirring continuously and vigorously with a wooden spoon.
- Keep stirring until the mixture is glossy, elastic and can be pulled out in long ribbons (about 5-8 minutes).
- Serve immediately and hot, so it stretches beautifully.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Never work the potatoes with a blender, because the starch makes them gluey. Mash them with a food mill or a potato masher.
- Add the cheese in small portions over low heat. If it is too hot the cheese splits and turns greasy, and if it is too cool it will not melt together.
- You can substitute the original fresh tomme well with a mixture of mozzarella and a little Emmental.
Frequently asked questions
What should it be served with?
Traditionally with Toulouse sausage or grilled sausage, but also with roast meat, bacon, or simply a green salad.
Can it be made ahead?
It is not worth it. Once cooled it sets and will not stretch. If you must, it can be revived by warming it slowly with milk and a little butter.
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More french ideas
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