French Mashed Potatoes with Cheese and Garlic (Aligot)
By America's Test KitchenPublished on January 5, 2009
Time
45 minutes
Yield
Serves 6
Ingredients
2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into ½-inch-thick slices, rinsed well, and drainedTable salt 6 tablespoons unsalted butter 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 - 1 ½ cups whole milk 4 ounces mozzarella cheese, shredded (about 1 cup) (see note)4 ounces Gruyère cheese, shredded (about 1 cup) (see note)Ground black pepper
Before You Begin
The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyère. For richer, stretchier aligot, double the mozzarella.
Instructions
- 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 heat to medium-low and simmer until potatoes are tender and just break apart when poked with fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
- Transfer potatoes to food processor; add butter, garlic, and 1½ 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 milk at a time (up to ½ cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.
Time
45 minutesYield
Serves 6Ingredients
2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into ½-inch-thick slices, rinsed well, and drained
Table salt
6 tablespoons unsalted butter
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 - 1 ½ cups whole milk
4 ounces mozzarella cheese, shredded (about 1 cup) (see note)
4 ounces Gruyère cheese, shredded (about 1 cup) (see note)
Ground black pepper
Test Kitchen Techniques
Ingredients
2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into ½-inch-thick slices, rinsed well, and drained
Table salt
6 tablespoons unsalted butter
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 - 1 ½ cups whole milk
4 ounces mozzarella cheese, shredded (about 1 cup) (see note)
4 ounces Gruyère cheese, shredded (about 1 cup) (see note)
Ground black pepper
Test Kitchen Techniques
Ingredients
2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into ½-inch-thick slices, rinsed well, and drained
Table salt
6 tablespoons unsalted butter
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 - 1 ½ cups whole milk
4 ounces mozzarella cheese, shredded (about 1 cup) (see note)
4 ounces Gruyère cheese, shredded (about 1 cup) (see note)
Ground black pepper
Test Kitchen Techniques
Why This Recipe Works
For a lightened version of this recipe for French mashed potatoes with cheese and garlic, we chose medium-starch Yukon Gold potatoes and used a food processor to mash them. A combination of mozzarella and Gruyère gave our mashed potatoes recipe great texture and flavor. Stirring everything properly enhanced the potatoes’ stretch without resulting in glueyness.
Before You Begin
The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyère. For richer, stretchier aligot, double the mozzarella.
Instructions
- 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 heat to medium-low and simmer until potatoes are tender and just break apart when poked with fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
- Transfer potatoes to food processor; add butter, garlic, and 1½ 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 milk at a time (up to ½ cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.
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