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Aligot

(Cheese and Garlic Mashed Potatoes from the Auvergne)


8/10 med. Potatoes (about 2 kg. unpeeled)
150ml (5 fl. oz.) Milk
60g (2 oz.) Butter
1 fat Clove Garlic
200g (7oz.) Cantal, Comté or strong Cheddar
Salt and Black Pepper


For Irish potatoes to stop them breaking up in the water I always steam them.
Peel the potatoes and store in cold water until ready.
Steam over boiling water until very tender-this will take about 45mts.
.
For guaranteed lump free mash now push them through a sieve or a muli-legume or else just break down well with a masher.
Bring the milk to the boil with the butter and the crushed clove of garlic.
Simmer together then strain over the potatoes, discarding the garlic.
(This is one of the rare occasions when I think that just a hint of garlic is sufficient)
Cut the cheese into little dice.
Season the potato with the salt and pepper and sprinkle in the cheese.
Then - using a wooden spoon or an electric whisk- beat them well until they have absorbed all the milk and have gone white and fluffy and the cheese has melted into the potato.
Serve immediately or reheat and re-beat before serving.

This are superb with some plain grilled meat or with bacon.



January 10, 2010 08:02 AM | 0 Comments
  Martin Dwyer
Consultant Chef