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Aligot – Cheesy Mashed Potatoes


Gold Potatoes
1000 Grams
(35.3 oz)
Whole Milk
150 Grams
(5.3 oz)
Cantal Cheese
300 Grams
(10.6 oz)
100 Grams
(3.5 oz)
2 pinches

Preparation mode:

  1. Simmer the potatoes with the skin on about 45 min, or until tender.
  2. Grate the cheese and bring 150 gr of milk to the boil in the meantime.
  3. Pass the potatoes through a sieve when cooked and make a thick puree with the butter and the milk. Add the Cheese and mix on a hot flame with a whisk.
  4. Adjust consistency with the milk, and season with salt and a small bit of nutmeg


Wine pairing: This rib-sticking dish is best consumed in the coldest winter months, preferably sitting by an open fire. You might initially think the richness of the dish calls for a heavy, tannic red, but I'd actually go for a crisp and mineral white from Alsace. The saline acidity will help cut through this dish like a knife. The Riesling Grand Cru Pfersigberg from Keunz-Bas winery in Alsace would be a treat! And if you're feeling rich, add a few black truffles to your aligot and you'll never want winter to come to an end!

Tip: Serve very hot with a sausage or a steak Medium Rare.