Aligot (4-6)

These magical cheesy mashed potatoes are a speciality of Auvergne in South West France and were once the popular sustenance for pilgrims heading to Santiago de Compostela. This is Felicity Cloake’s ” perfect” version.

Aligot (4-6)
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Aligot (4-6)
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  1. Scrub the potatoes clean, if necessary, then submerge them in a pan of lightly salted water. Bring to a boil and simmer until tender.
  2. Meanwhile, grate the cheeses. Once the potatoes are tender, drain them and use a tea towel to rub off their skins (obviously they will be very hot).
  3. Put them through a food mill or potato ricer, then push them through a sieve or mash them very well, until you have a smooth puree. Crush the garlic clove.
  4. Put the puree back into the pan and put on a very low heat. Stir in the creme fraiche and garlic along with enough milk to make a viscous puree, then use a wooden spoon or sturdy whisk to stir in the cheese in a couple of batches.
  5. Beat the potato vigorously until the cheese is melted (and the texture smooth) and the mix comes away from the side of the pan. It will develop a slight sheen that lets you know it’s ready – add more milk if it seems too firm.
  6. Season with salt and white pepper and serve immediately.
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