Pommes Aligot ~ Cheesy Mashed Potatoes
These pommes aligot, made with creamy mashed potatoes, cheese curds, and mozzarella cheese, are the richest, cheesiest, and most comforting potatoes we've ever tried.
Ingredients
- 4 medium (about 2 pounds) Yukon Gold potatoes, peeled and quartered
- Kosher salt
- 1 cup heavy cream, warmed but not brought to a boil
- 1 stick (4 oz) unsalted butter
- 1 pound fresh cheese curds or substitute shredded Swiss, Comte, or Fontina cheese
- 1/2 pound fresh mozzarella cheese, shredded or torn into small pieces
- 1 teaspoon freshly ground white pepper
Instructions
- Place the potatoes in a pot and add enough water to cover by 2 inches (5 cm). Place the pot over high heat, add 2 tablespoons salt so the water is nice and salty, and bring to a boil. Reduce the heat to maintain a light simmer.
- Cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes in a colander.
- Immediately pass the potatoes through a potato ricer or food mill and back into the pot. Alternatively, you can use the back of a wooden spoon to press the potatoes through the colander or mash them with a handheld potato masher until they’ve very smooth.
- Place the pot over low heat and stir in the warm cream and butter.
- Add half of each type of cheese and stir until melted. Then stir in the remaining cheeses. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella, 4 to 9 minutes.
- Season with salt and the white pepper. Serve warm.
☞ TESTER TIP: You’ll probably want a second helping. To prevent the potatoes from stiffening while they sit, keep them warm in the pan, covered, over very low heat.
Nutrition
Serving: 1portion | Calories: 267kcal | Carbohydrates: 5g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 413mg | Fiber: 1g | Sugar: 1g