Best Aligot Garlic And Cheese Mashed Potatoes Recipes

French Mashed Potatoes With Cheese and Garlic (Aligot) image

Provided by TxGriffLover

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes, peeled, cut into 1/2-inch thick slices, rinsed well and drained (4-6 medium)
table salt
6 tablespoons unsalted butter
2 garlic cloves, minced (about 2 teaspoons)
1 -1 1/2 cup whole milk
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces gruyere cheese, shredded (about 1 cup)
ground black pepper

Steps:

Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 394.1, Fat 23.3, SaturatedFat 14.2, Cholesterol 70.3, Sodium 206.1, Carbohydrate 33.1, Fiber 2.7, Sugar 3.7, Protein 14.2

Aligot (Garlic and Cheese Mashed Potatoes) Recipe image

Provided by marck

Number Of Ingredients 8

2 lbs Yukon Gold potatoes (about 4), peeled and cut into 1/2-inch-thick slices
Salt
6 Tbsp (3/4 stick) unsalted butter, cut into 1/2-inch pieces
2 garlic cloves, minced
1 to 1-1/2 C whole milk
4 oz mozzarella cheese, shredded (about 1 cup)
4 oz Gruyère cheese, shredded (about 1 cup)
Pepper

Steps:

1. Place the cut potatoes in a colander and rinse under cold running water until the water runs clear. Drain thoroughly. Place the potatoes in a large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover the saucepan with a lid and bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain the potatoes and dry the saucepan. 2. Transfer the potatoes to a food processor; add the butter, garlic, and 1-1/2 tsp salt. Pulse until the butter is melted and incorporated into the potatoes, about 10 pulses. Add 1 cup of the milk and continue to process until the potatoes are smooth and creamy, about 20 seconds, scraping down the sides halfway through. 3. Return the potato mixture to the saucepan and set over medium heat. Stir in the cheeses, 1 cup at a time, until incorporated. Continue to cook the potatoes, stirring vigorously, until the cheese is fully melted and the mixture is smooth and elastic, 3 to 5 minutes. If the mixture is difficult to stir and seems thick, stir in the remaining milk, 2 tablespoons at a time, until the potatoes are loose and creamy. Season with salt and pepper to taste. Serve immediately.