Pommes Aligot Recipe
Pommes Aligot
AKA Cheesy Whipped Potatoes
Submitted By: Tammy W.
Adapted From: Serious Eats
Ingredients:
1 ½ Lbs Yukon Gold Potatoes - peeled and cut into 1 inch cubes
2 large cloves Fresh Garlic - divided
2 sprigs Fresh Thyme
8 Tbs (1 Stick = 4oz) Unsalted Butter - softened
1 Cup Heavy Cream
6 oz Asiago Cheese - grated
6 oz Gruyère Cheese - grated
Pinch of Ground White Pepper
Kosher Salt to taste
Preparation:
- Place potatoes, one of the garlic cloves (leave it whole), and thyme in a medium pot or large pan - Cover the potatoes at least 2 inches deep with cold water and liberally salt (should be like mild sea water)
- Place over high heat and bring to a boil - Once a boil has been reached, reduce heat to medium-low and allow to simmer until a knife easily pierces the potatoes with no resistance (apx 20 minutes)
- Drain in a colander and discard the thyme sprigs
- Pass the potatoes through a ricer or food mill with finest disk back into the pot - Add butter 1 Tbs at a time as you go
- Mince the remaining clove of garlic and add to the potatoes
- Return the pot to medium-low heat and mix everything thoroughly until all of the butter is melted and combined
- Add the heavy cream and pinch of white pepper - Allow to cook (stirring very frequently) until the potato mixture feels thickened and sticky (apx 3 minutes); Adjust heat as necessary to keep the potatoes from browning on the bottom
- Stir in the grated cheeses a little at a time allowing each addition to fully melt before adding the next until all has been incorporated and the mixture becomes silky smooth and 'elastic' - NOTE: Don't worry about overworking the potatoes here, this recipe is all about developing the starches so that the dish forms long, stretchy strands when lifted so the more the better
- Adjust seasoning with salt as needed and check consistency (dish should be very thick and move like melted cheddar cheese - 'slow flowing') - Add a little additional cream if too thick
- Transfer to a warmed serving dish (or warmed individual serving dishes) and serve immediately
