Aligot is a star side dish, and is how the French do mashed potatoes. From the Aubrac region, this divine combination of garlic, cream, butter and potatoes is the proper way to eat mashed potatoes.


Ingredients (serves 4)

  • 1 kilogram potatoes
  • 2-3 cloves garlic, peeled and cut in half
  • 400 grams Cantal cheese, shredded
  • 220 grams heavy cream
  • Salt
  • Cracked pepper

Method

  1. Peel and wash potatoes.
  2. Fill a large pot with salted water. Add potatoes and garlic.
  3. Bring to the boil and cook 20-25 minutes. Strain and return to pot.
  4. Over low heat, add cream and cheese to potatoes, stirring constantly, making sure not to overcook.
  5. After a few minutes, puree should come together. Season with salt and pepper and serve immediately.


  • Thst looks really nice i do believe adding cheese to mash potato makes for a better mash

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  • My son would love this dish – looks almost like polenta in consistency!

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  • Wow they look much better than my normal mashed potatoes. I’ll give it a go. Thanks.

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  • Looks lovely and creamy, thanks heaps.

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  • a creamy mash potatoes that seems to die for, love it done this way.

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  • I have never heard of this before

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  • Mm, now this would be an amazing mash!

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  • This could be a very tricky one to make with the pot not overheating, but looks so yummy

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  • Do you have special potatoes that mash themselves?

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  • This looks so creamy and delicious! Will be trying this for sure. Yum! Thanks for sharing!

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  • love mash!

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  • Love this style of mash potatoes and do it as often as I can – hubby needs more weight so it’s not a problem in my household.

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  • Now this is how my son would love his mashed potato. My version doesn’t cut it – potatoes, a little butter, a little milk, and now I sometimes add a little lite sour cream. He much prefers his Dad’s version which has the secret ingredient of garlic salt.

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  • I love mashed potato the best.

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  • Oh yum, great idea to get the kids eating mash potatoes again.

    Reply

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