Aligot Mashed Potatoes With Cheese Food

ALIGOT (MASHED POTATOES WITH GARLIC AND CHEESE)

Steps:

• Begin this by placing the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes. Meanwhile, thinly pare and discard the skins of the potatoes and cut them into even-sized chunks, or cut any large potatoes into quarters and small ones into halves. Place the potatoes in a steamer, then pour some boiling water straight from the kettle into a saucepan. Fit the steamer over, sprinkle the potatoes with 1 level dessertspoon of salt, put a lid on and let them steam for 20-25 minutes, until tender in the centre when tested with a skewer. After this, remove them, transfer to a large bowl (preferably a warm one) and cover with a cloth to absorb some of the steam. Now, with an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese. Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks. When all the cheese is in, serve very quickly. As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually. Also, if you want to keep it warm, place the bowl over a pan of simmering water, but don't leave it too long. You can also watch how to make perfect mash in our Online Cookery School Video on this page.

ALIGOT (MASHED POTATOES WITH CHEESE)

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.

FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)

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.

ALIGOT (FRENCH MASHED POTATOES)

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.

ALIGOT (CHEESY POTATOES) RECIPE BY TASTY

Steps:

• In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
• Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
• Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
• Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
• Pour in the heavy cream and stir again until combined.
• Gradually add in the cheese, stirring between each addition, until completely melted.
• Continue stirring the potatoes until smooth, thick, and elastic.
• Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
• Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
• Enjoy!

ALIGOT

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.