Aligot purée fromage Auvergne (Version Imprimable)
# Ingrédients:
→ Potatoes
01 -
1 kg (2.2 lbs) all-purpose potatoes, peeled and cut into chunks
→ Dairy
02 -
250 g (9 oz) fresh cream
03 -
200 g (7 oz) aged cheese, such as Tomme or Cantal, grated
04 -
100 g (3.5 oz) unsalted butter
→ Seasoning
05 -
Salt, to taste
06 -
Black pepper, to taste
# Instructions:
01 -
Boil the potatoes in salted water until tender, about 20 minutes. Drain and return to the pot.
02 -
Mash the potatoes until smooth, then add the butter and mix until melted.
03 -
Pour in the fresh cream and stir until well combined.
04 -
Gradually add the grated cheese, stirring continuously until melted and the mixture is smooth and elastic.
05 -
Season with salt and black pepper to taste, then serve immediately.
# Notes:
01 -
For a more intense flavor, add minced garlic or fresh herbs. Aligot pairs wonderfully with grilled meats or as a filling side dish on its own.