Pommes aligot
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Skip to ingredients
Ingredients
- 750g Rooster, Vivaldi or Desirée potatoes, peeled and cut into large chunks
- 1 clove garlic, crushed
- 100g butter
- 100ml double cream
- 300g tomme or raclette cheese, rind removed and grated
Method
- STEP 1
Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 8-10 minutes until completely tender (but not falling apart). Drain, then tip back in the pan, Cover the pan with a tea towel and a lid and let them steam dry.
- STEP 2
Meanwhile, put the garlic and butter in a small pan and heat gently for 5 minutes to cook out the raw garlic. You don’t want to get any colour, just infuse the butter. Add the cream and warm through.
- STEP 3
Use a potato ricer to pass the potatoes back into the pan and put over a low heat. Beat in the cream/ butter mix and let everything reheat then gradually stir in the cheese until it has melted into the mash. Serve straight away.
