Introduction:
Aligot is a traditional French dish that combines smooth mashed potatoes with rich cheese, creating a velvety, stretchy, and comforting side dish that pairs perfectly with a hearty portion of red meat. Originally from the region of Auvergne, Aligot is known for its indulgent texture and robust flavor. This dish is not just mashed potatoes—it’s an experience of rich, creamy goodness that can elevate any meal, especially when served alongside a juicy steak, roast, or lamb chops. If you’re craving a dish that is both simple to make and truly spectacular, homemade Aligot is the answer.
In this article, we’ll guide you through the process of making this savory dish at home, using high-quality ingredients for that authentic, melt-in-your-mouth experience. Whether you’re hosting a dinner party or enjoying a quiet night in, Aligot is sure to impress your guests or satisfy your taste buds.
Ingredients:
2 lbs (900 g) starchy potatoes (such as Russet or Yukon Gold)
1 1/2 cups (375 ml) heavy cream
4 tbsp (60 g) butter
1 1/2 cups (180 g) grated cheese (traditional choices include Tomme, Cantal, or a mild Gruyère)
Salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, minced (optional)
1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions:
Prepare the Potatoes:
Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Once the water boils, reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Mash the Potatoes:
Drain the cooked potatoes and return them to the pot. Use a potato masher to mash them until smooth. For an extra creamy texture, you can use a potato ricer or food mill.
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