Ease of Preparation: Hard
Yield: 12 servings
Ingredients:
For the mashed potatoes:
- 4 pounds (1.8 kg) all-purpose potatoes (such as Yukon gold) whole, peeled
- 1 cup (240 ml) chicken stock
- 1 tablespoon (15 ml) black peppercorns
- 2 bay leaves
- 4 ounces (113 g) unsalted butter, at room temperature
- 2 cups (470 ml) whipping cream
- Salt to season water
For the Aligot:
- 2 cloves garlic, minced fine
- 1 pound (454 g) tomme cheese, rough slice
- 2 pounds (907 g) brick cheddar, rough sliced
- Salt and pepper
Special Equipment:
- Food mill or ricer
- Cheese cloth
Method:
For the mashed potatoes:
Use cheesecloth to make a ‘bouquet garni’ pouch with peppercorns and bay leaves.
In a large pot, cover potatoes and with cold salted water, chicken stock, and bouquet garni.
Cover the pot and bring mixture to a boil.
When boiling, uncover and reduce the heat slightly to maintain a simmer.
Cook until the potatoes are fork tender, drain. Discard bouquet garni.
Use a food mill or ricer to finely mash the potatoes. Return the puréed potatoes to the pot.
Return the pot to medium heat.
Add the butter and cream, stir until melted.
For the Aligot:
Add the minced garlic to the mashed potatoes.
Add the cheese to the mashed potatoes in batches, stirring in with a wooden spoon.
Continue to add cheese, stir and pull the mixture for 10-20 minutes or until the cheese and potatoes have a firm, stringy, elastic texture.
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