Creamy Cheesy Potato Aligot

Ingredients

• 1 kg (2.2 lbs) Yukon Gold potatoes 1 kg (2.2 lbs) Yukon Gold potatoes
• 500g (1.1 lbs) Russet potatoes 500g (1.1 lbs) Russet potatoes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 200g (7 oz) Gruyère cheese, grated 200g (7 oz) Gruyère cheese, grated
• 100g (3.5 oz) Cheddar cheese, grated 100g (3.5 oz) Cheddar cheese, grated
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• 250ml (1 cup) whole milk 250ml (1 cup) whole milk
• 150g (5.3 oz) unsalted butter 150g (5.3 oz) unsalted butter
• Salt, to taste Salt, to taste
• Black pepper, to taste Black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Peel and cut the Yukon Gold and Russet potatoes into small chunks.
2. 2.
   In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes.
3. 3.
   Drain the potatoes and return them to the pot. Mash them using a potato masher or a ricer until smooth.
4. 4.
   In a separate saucepan, heat the milk and minced garlic over low heat until warm.
5. 5.
   Add the warm milk mixture, butter, and grated cheeses to the mashed potatoes. Stir vigorously until the cheese is melted and the mixture becomes smooth and stretchy.
6. 6.
   Season with salt and black pepper to taste.
7. 7.
   Serve the Creamy Cheesy Potato Aligot immediately while it is still warm and stretchy.

Treat your ingredients with care...

• Potatoes — Make sure to cook the potatoes until they are tender but not overcooked to maintain the desired texture of the aligot.
• Cheese — Use a combination of Gruyère, Cheddar, and Parmesan for a well-rounded flavor. Feel free to experiment with other types of cheese as well.

Tips & Tricks

• For an extra creamy texture, pass the mashed potatoes through a fine-mesh sieve before adding the cheese.
• To achieve the perfect stretchy consistency, stir the aligot vigorously in a figure-eight motion.
• Serve the aligot immediately after preparation to enjoy its optimal texture.

Serving advice

Serve the Creamy Cheesy Potato Aligot as a side dish alongside roasted meats such as beef or chicken. It can also be enjoyed as a main course with a side of sautéed vegetables or a fresh green salad.

Presentation advice

Transfer the aligot to a serving dish and create a beautiful swirl pattern on top using the back of a spoon. Garnish with a sprinkle of freshly ground black pepper and chopped parsley for a pop of color.