- Simmer the potatoes with the skin on about 45 min, or until tender.
- Grate the cheese and bring 150 gr of milk to the boil in the meantime.
- 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.
- Adjust consistency with the milk, and season with salt and a small bit of nutmeg
Aligot – Cheesy Mashed Potatoes
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.