Tom Parker Bowles from Market Kitchen
Tom Parker Bowles shows how easy it is to make this class French dish of mashed potatoes with cheese and garlic
 

Aligot

Aligot

Method

 
1. Cook the potatoes in their skins until tender. Remove the skins and sieve them to give a dry purée. Season to taste with salt and freshly ground black pepper.

2. In a small bowl, crush the garlic with a little salt to soften.

3. Heat the butter and cream in a heavy saucepan until the butter has melted, add the potato and stir until thoroughly combined and hot. Add the garlic.

4. Stir in the cheese, all at once, and beat vigorously until the mixture becomes smooth and elastic. It should pull into bubblegum-like strings when you lift the spoon: if the mixture is too stiff, add a little hot milk.

5. Aligot should be served as soon as it is made.

Cook’s note: it must be tomme de cantal, a soft, white unfermented cheese that is the youngest of the cantal family of cheeses. The older ones are simply known as ‘cantal’ and are not suitable for this recipe. If you can’t get hold of tomme de cantal, Caerphilly or Mrs Kirkham’s Lancashire can be substituted.

Comments                        add a comment add a comment

 
Be the first to add a comment...
easy
 
Serves: 6
vegetarian quickcook
Prep: 10 min
Cook: 20 min
 
 

Ingredients

1kg floury Potatoes, such as King Edwards
2 large garlic cloves
60g unsalted butter
120ml Cream
300g tomme de cantal Cheese, cut into very thin slices (see cook’s note below)
hot Milk, for mixing

 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 
Sky Channel 259, Virgin TV 260
UKTV Food On TV Now

UKTV Food  All UKTV