Potatoes Puree Aligot
Indulge in the creamy, cheesy decadence of Potatoes Puree Aligot, a French-inspired dish that takes mashed potatoes to the next level. Made with buttery Yukon Gold potatoes, fragrant garlic, and a blend of Gruyère and mozzarella cheeses, this recipe creates the signature stretchy, velvety texture that aligot is known for. The potatoes are delicately mashed with a ricer to ensure perfect smoothness, then enriched with a warm mixture of butter, heavy cream, and whole milk. As the cheeses are stirred in, they melt into the potatoes, creating a luscious, almost ribbon-like consistency. This irresistible potato puree is ideal as a side dish for any gourmet meal or a comforting standalone treat. Perfectly seasoned and best served piping hot, Potatoes Puree Aligot will elevate any dinner to a true culinary experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 2 whole Garlic cloves
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 cup Gruyère cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
Instructions
Peel the Yukon Gold potatoes and cut them into 1- to 2-inch chunks for quicker, even cooking.
Place the potatoes and the garlic cloves in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
Cook the potatoes for 15-20 minutes or until fork-tender. Drain the potatoes and garlic thoroughly, then return them to the warm pot to evaporate any excess moisture.
While the potatoes cook, heat the butter, heavy cream, and whole milk together in a saucepan over low heat until the butter is melted. Remove from heat and set aside.
Use a potato ricer or food mill to mash the potatoes and garlic back into the pot. Avoid using a food processor or blender to prevent a gluey texture.
Place the pot of mashed potatoes over low heat, stirring constantly. Gradually add the warm cream mixture, stirring until fully incorporated and smooth.
Add the shredded Gruyère and mozzarella cheese a handful at a time, stirring vigorously to create a stretchy, smooth texture. Continue until all the cheese is fully melted and integrated.
Season with salt and black pepper to taste, adjusting as needed.
Serve immediately while hot and stretchy for the best texture. Enjoy this luxurious Potatoes Puree Aligot as a side dish or centerpiece of your meal.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.9 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1974 mg | 152% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3254 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
