Aligot

Aligot

Aligot is a legendary dish from the Aubrac highlands of France – mashed potatoes beaten with fresh Tomme cheese until it becomes an elastic, stretchy ribbon. It's a comforting showpiece that's surprisingly simple to make.

Prep

20 min

Cook

30 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1000 g (2 lb 3 oz) starchy potatoes (e.g., Russet or Yukon Gold), peeled and cut into chunks
• •500 g (1 lb 2 oz) Tomme fraîche (fresh Tomme cheese), if unavailable, substitute with equal parts fresh mozzarella and Gruyère
• •100 g (3½ oz) unsalted butter
• •200 ml (¾ cup) heavy cream
• •2 cloves garlic, minced
• •salt, to taste
• •white pepper, to taste, optional, for seasoning

Steps

1. 1 Peel the potatoes and cut them into even chunks. Place in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 20–25 minutes.
2. 2 Drain the potatoes well and return them to the pot over low heat for about 1 minute to dry out any excess moisture. Mash with a potato masher or pass through a ricer until perfectly smooth.
3. 3 Add the butter and minced garlic to the mashed potatoes. Stir until the butter has melted and the garlic is fragrant, about 1–2 minutes.
4. 4 Pour in the heavy cream and mix thoroughly until the purée is creamy and loose.
5. 5 Gradually add the Tomme fraîche, a handful at a time, beating vigorously with a wooden spoon or spatula after each addition. Continue beating until the mixture becomes smooth, glossy, and stretchy – it should pull away from the sides of the pot and form long ribbons when lifted with the spoon.
6. 6 Season with salt and white pepper to taste. Serve immediately, as Aligot stiffens as it cools.