Pommes aligot
Mashed potatoes mixed with melted cheese and garlic, resulting in a rich, stretchy, smooth, and silky potato side dish.
Pommes aligot (6 portions)
1kg Potato (Charlotte)
650g Potato (Cooked/Passed)
115g Butter
240g Double cream
300g Tomme fraiche
Substitute 150g mozzarella + 150g gruyere (if you can’t get hold of tomme)
1 Garlic clove
Salt + pepper
Boil the potatoes in their skins in salted water. Once cooked, pass through a sieve, and discard the skins.
Add the butter, garlic and cream. Beat vigorously to begin to work the gluten in the potato.
Add your cheese and continue to beat/cook until very hot and stretchy, check your seasoning and serve immediately. Serve straight in the pan or transfer into hot bowls.
