Aligot French Mashed Potatoes Recipes

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ALIGOT (MASHED POTATOES WITH CHEESE)



Aligot (Mashed Potatoes With Cheese) image

Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.

Provided by Tejal Rao

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound russet potatoes, peeled and quartered
1/4 pound cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup cream, heated
1/2 pound Comté or Gruyère cheese, grated
Salt to taste

Steps:

  • Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
  • Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 52 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 32 grams, Sodium 531 milligrams, Sugar 2 grams, TransFat 1 gram

FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)



French Mashed Potatoes With Cheese and Garlic (Aligot) image

The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated, published March, 2009. Posted for ZWT5.

Provided by TxGriffLover

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes, peeled, cut into 1/2-inch thick slices, rinsed well and drained (4-6 medium)
table salt
6 tablespoons unsalted butter
2 garlic cloves, minced (about 2 teaspoons)
1 -1 1/2 cup whole milk
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces gruyere cheese, shredded (about 1 cup)
ground black pepper

Steps:

  • Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
  • Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
  • Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 394.1, Fat 23.3, SaturatedFat 14.2, Cholesterol 70.3, Sodium 206.1, Carbohydrate 33.1, Fiber 2.7, Sugar 3.7, Protein 14.2

POMMES ALIGOT (CHEESY MASHED POTATOES) RECIPE



Pommes Aligot (Cheesy Mashed Potatoes) Recipe image

A rich, stretchy, smooth, and silky French dish, pommes aligot combines mashed potatoes with half their weight in melted cheese for a winter dish that will warm you from the inside out.

Provided by Daniel Gritzer

Categories     Side Dish     Sides

Time 45m

Yield 8

Number Of Ingredients 7

1 1/2 pounds (675g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 medium cloves garlic, 1 whole and 1 minced, divided
2 sprigs thyme
Kosher salt
1 stick unsalted butter (4 ounces; 115g), cut into tablespoon-size pieces
1 cup heavy cream (8 ounces; 235ml), plus more if needed
10 ounces (300g) mixed Alpine cheeses, such as Swiss, Gruyère, Comté, and/or Fontina, grated (see note)

Steps:

  • Transfer to a warmed serving dish and serve right away. Aligot is traditionally served with sausages and meats, but you can also serve it with roasted vegetables or on a bed of polenta. Leftover aligot can be refrigerated in a sealed container. To reheat, add to a saucepan with a small amount of cream. Bring cream to a simmer before stirring it in, then continue to cook, adding more cream as necessary, until aligot is heated through and consistency is correct.

Nutrition Facts : Calories 431 kcal, Carbohydrate 19 g, Cholesterol 99 mg, Fiber 2 g, Protein 13 g, SaturatedFat 21 g, Sodium 403 mg, Sugar 2 g, Fat 34 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

ALIGOT (FRENCH MASHED POTATOES)



Aligot (French Mashed Potatoes) image

This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.

Provided by Natalie Titanov

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled
¼ cup butter
2 cloves garlic, minced
3 tablespoons creme fraiche
1 cup grated Gruyere cheese
salt and freshly ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
  • Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
  • Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 27.3 g, Cholesterol 54.7 mg, Fat 18.2 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 209 mg, Sugar 1.6 g

ALIGOT



Aligot image

Mashed Potatoes with Garlic and Cheese

Provided by strangeinplaces

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes.
  • Thinly pare and discard the skins of the potatoes. Boil for 20-25 minutes, until tender in the centre when tested with a skewer.
  • With an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese.
  • Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks.
  • When all the cheese is in, serve very quickly. As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually.

ALIGOT



Aligot image

Aligot are French mashed potatoes made with lots of cheese and cream - a delicious side for special occasions.

Provided by Lena

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds potatoes, peeled
½ cup milk
½ cup heavy cream
1 pinch ground nutmeg
1 pinch ground white pepper
2 ½ cups finely grated Gruyere cheese
½ (8 ounce) container creme fraiche
2 tablespoons unsalted butter, softened
1 clove garlic, minced
1 pinch salt, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  • Meanwhile heat milk and cream in a saucepan until warmed.
  • Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.

Nutrition Facts : Calories 743.8 calories, Carbohydrate 33.8 g, Cholesterol 189.2 mg, Fat 55.3 g, Fiber 3.9 g, Protein 30.8 g, SaturatedFat 33.6 g, Sodium 360.9 mg, Sugar 4.2 g

ALIGOT



Aligot image

This is a recipe from Delia Smith's new vegetarian cook book. It is basically a French variation on mashed potatoes, to which garlic and cheese are added.

Provided by Booshine

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 5

450 g desiree potatoes or 450 g king edward potatoes
2 cloves garlic, peeled and halved lengthways
25 g butter
225 g grated lancashire cheese
salt and pepper

Steps:

  • Place garlic and butter in a pan on lowest heat possible for 30 mins.
  • Meanwhile, boil the potatoes.
  • With an electric hand whisk on slow, begin to break up the potatoes and add the butter and garlic, some pepper, and a handful of the cheese.
  • Switch the speed to high, and add the cheese a handful at a time.
  • Keep going and it will become loose and glossy eventually.
  • Serve immediately.

Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6.4, Cholesterol 26.7, Sodium 85.6, Carbohydrate 40.3, Fiber 5, Sugar 1.8, Protein 4.8

ALIGOT (GARLIC AND CHEESE MASHED POTATOES) RECIPE



Aligot (Garlic and Cheese Mashed Potatoes) Recipe image

Provided by marck

Number Of Ingredients 8

2 lbs Yukon Gold potatoes (about 4), peeled and cut into 1/2-inch-thick slices
Salt
6 Tbsp (3/4 stick) unsalted butter, cut into 1/2-inch pieces
2 garlic cloves, minced
1 to 1-1/2 C whole milk
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz Gruyère cheese, shredded (about 1 cup)
Pepper

Steps:

  • 1. Place the cut potatoes in a colander and rinse under cold running water until the water runs clear. Drain thoroughly. Place the potatoes in a large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover the saucepan with a lid and bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain the potatoes and dry the saucepan. 2. Transfer the potatoes to a food processor; add the butter, garlic, and 1-1/2 tsp salt. Pulse until the butter is melted and incorporated into the potatoes, about 10 pulses. Add 1 cup of the milk and continue to process until the potatoes are smooth and creamy, about 20 seconds, scraping down the sides halfway through. 3. Return the potato mixture to the saucepan and set over medium heat. Stir in the cheeses, 1 cup at a time, until incorporated. Continue to cook the potatoes, stirring vigorously, until the cheese is fully melted and the mixture is smooth and elastic, 3 to 5 minutes. If the mixture is difficult to stir and seems thick, stir in the remaining milk, 2 tablespoons at a time, until the potatoes are loose and creamy. Season with salt and pepper to taste. Serve immediately.

ALIGOT (CHEESY POTATOES) RECIPE BY TASTY



Aligot (Cheesy Potatoes) Recipe by Tasty image

Here's what you need: yukon gold potato, garlic, cold water, salt, butter, heavy cream, shredded cheese

Provided by Alix Traeger

Categories     Sides

Yield 10 servings

Number Of Ingredients 7

1 ½ lb yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
2 cloves garlic, peeled
5 cups cold water
salt, to taste
½ cup butter, cubed
1 cup heavy cream
2 ½ cups shredded cheese, such as Swiss, Comté, Fontina or Gruyère

Steps:

  • In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  • Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  • Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  • Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  • Pour in the heavy cream and stir again until combined.
  • Gradually add in the cheese, stirring between each addition, until completely melted.
  • Continue stirring the potatoes until smooth, thick, and elastic.
  • Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  • Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  • Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 10 grams, Fat 27 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

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