Aligot: extra cheesy mashed potatoes you have to try!

published on 8 March, 2024 at 18:00
INGREDIENTS
700g of potatoes
280g tome fraîche (or gruviera, emmental or mozzarella)
175 g of fraîche creams
100g of milk
3 cloves of garlic
Salt Q.B.
White pepper Q.B.

METHOD
1. Cut previously peeled potatoes and boil them with salt and a few cloves of garlic for about 30 minutes.
2. Collect them and pass them through a food mill, inserting them if you like a clove of cooked garlic.
3. Put the mixture in a pot, turn on the heat and add the fraîche creams, milk and butter, incorporating everything well.
4. Adjust with a pinch of salt and pepper.
5. Add the cheese and mix.
6. When the mixture becomes stringy, serve it hot with a sausage!
 
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