Idaho American Aligot Potatoes
Potato Aligot is a traditional side dish from the Auvergne region in South of France, traditionally made with Tomme cheese. Our American version is still as decadent but uses cream cheese, mozzarella and white cheddar.
- 2 pounds Idaho® Russet potatoes
- 1/4 pound butter
- 1/4 pound cream cheese (optional)
- 1/2 pound mozzarella, whole milk
- 1/4 pound white cheddar
- 1/2 cup whole milk
- salt and pepper to taste
- In a large pot with salted water, add potatoes. Bring to a boil over high heat. Let cook until a pairing knife can pierce the flesh and come out without lifting the potato.
- Heat mixing bowl and keep warm until ready to whip. Drain potatoes thoroughly, letting excess water and steam evaporate for a minute or two.
- Heat butter, cream cheese, and milk to a scald. Keep warm. Rice potatoes into warmed mixing bowl and whip until most lumps, if not all, are removed or mashed.
- Slowly pour in milk and mix until combined. Whip for 3 minutes until potatoes have lightened. Add cheeses and mix twice. Let sit for 2 minutes to let cheese become softened. Stir until cheese is incorporated.
- Pull at the table to show stretchiness, and dish out to guests.