Make Ahead

Aligot (Mashed Potatoes in the French Style)

November 16, 2010
1 Ratings
  • Serves 8
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

What You'll Need
  • 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!

See what other Food52ers are saying.

2 Reviews

Mutz October 28, 2012
These are wonderful, served with easy chicken cutlets with porcini sauce, also from cooks illustrated April 2009
RaquelG November 21, 2010
W.O.W. These will be on our Thanksgiving table this year!!! Thanks so much for posting!