Aligot (Mashed Potatoes in the French Style)

By ChrisandAmy • November 16, 2010 • 2 Comments

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Author Notes: While watching an episode of America's Test Kitchen, we used our rewind button a few times to figure out the ingredients of this recipe for aligot, otherwise known as French mashed potatoes. Creamy, cheesy, and decadent, these are hardly your average side dish! - ChrisandAmy

Serves 8

3 pounds Yukon gold potatoes
1 tablespoon salt
water to cover potatoes
2 cloves garlic, minced
6 tablespoons unsalted butter
1 cup whole milk
1 cup shredded gruyere cheese
1 cup shredded mozzarella cheese
salt to taste

Peel the potatoes and cut them in 1/2-inch slices. Place them in a large pot with a tablespoon of salt.
Add water to cover the potatoes over an inch. Bring to a boil and cook for fifteen minutes. Drain the water.
Put the potatoes in a food processor with the minced garlic, salt to taste and the butter.
Pulse a few times, add the milk, and pulse until smooth.
Return the mixture to your pot and turn heat to medium. Slowly add the cheeses, stirring vigorously with a wooden spoon while doing so, over a period of 3-5 minutes, until stretchy consistency is reached.
Serve hot and enjoy!