Aligot (Mashed Potatoes in the French Style)

By • 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
  1. Peel the potatoes and cut them in 1/2-inch slices. Place them in a large pot with a tablespoon of salt.
  2. Add water to cover the potatoes over an inch. Bring to a boil and cook for fifteen minutes. Drain the water.
  3. Put the potatoes in a food processor with the minced garlic, salt to taste and the butter.
  4. Pulse a few times, add the milk, and pulse until smooth.
  5. 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.
  6. Serve hot and enjoy!

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