Aligot
The Aubrac’s stretchy, garlicky cheese mash, beaten until it pulls into long glossy ribbons from the spoon.
Ingredients
- 1 kg floury or yellow potatoes, peeled and cut into chunks
- 2 cloves Garlic, very finely grated
- 100 g Butter, cubed
- 200 ml crème fraîche or double cream
- 200 g tomme fraîche, Cantal or Gruyère, grated
- 200 g low-moisture mozzarella (for stretch), grated
- salt and black pepper
Method
- Boil the potatoes in salted water for 15–20 min until completely tender. Drain well and let them steam dry for 2 min.
- Pass the potatoes through a ricer or mash until very smooth, then return to the pan over low heat.
- Beat in the garlic, butter and crème fraîche with a wooden spoon until smooth and hot.
- Add the cheeses a handful at a time, beating vigorously in a figure-of-eight after each addition. Keep beating over low heat for 5 min, until the mash turns glossy and stretches in long elastic ribbons when lifted.
- Season and serve immediately with sausages, roast meat or a green salad.
Tips
- Serve it the moment it stretches: aligot firms up as it cools.
- Choose a cheese made with vegetarian rennet if that matters to you.
Sources
Written in our own words after cross-checking these recipes:
Open Aligot in Nouns Cooking