ALIGOT RECIPE RECIPES

ALIGOT (FRENCH MASHED POTATOES) | ALLRECIPES

Aligot (French Mashed Potatoes) | Allrecipes image

This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.

Provided by Natasha Titanov

Categories Side Dish Potato Mashed Potato Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds potatoes, peeled
¼ cup butter
2 cloves garlic, minced
3 tablespoons creme fraiche
1 cup grated Gruyere cheese
salt and freshly ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

Nutrition Facts : Calories 303.9 calories, CarbohydrateContent 27.3 g, CholesterolContent 54.7 mg, FatContent 18.2 g, FiberContent 3.4 g, ProteinContent 9.2 g, SaturatedFatContent 11.5 g, SodiumContent 209 mg, SugarContent 1.6 g

ALIGOT (CHEESY POTATOES) RECIPE BY TASTY

Aligot (Cheesy Potatoes) Recipe by Tasty image

Here's what you need: yukon gold potato, garlic, cold water, salt, butter, heavy cream, shredded cheese

Provided by Alix Traeger

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 ½ lb yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
2 cloves garlic, peeled
5 cups cold water
salt, to taste
½ cup butter, cubed
1 cup heavy cream
2 ½ cups shredded cheese, such as Swiss, Comté, Fontina or Gruyère

Steps:

In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
Pour in the heavy cream and stir again until combined.
Gradually add in the cheese, stirring between each addition, until completely melted.
Continue stirring the potatoes until smooth, thick, and elastic.
Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
Enjoy!

Nutrition Facts : Calories 300 calories, CarbohydrateContent 10 grams, FatContent 27 grams, FiberContent 0 grams, ProteinContent 7 grams, SugarContent 1 gram

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ALIGOT (MASHED POTATOES WITH CHEESE) RECIPE - NYT COOKING

Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 630 per serving

Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

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ALIGOT (FRENCH MASHED POTATOES) | ALLRECIPES

This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.
From allrecipes.com
Total Time 35 minutes
Category Side Dish, Potato, Mashed Potato Recipes
Calories 303.9 calories per serving

Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

See details

ALIGOT (MASHED POTATOES WITH CHEESE) RECIPE - NYT COOKING

Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

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ALIGOT - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Mashed Potatoes with Garlic and Cheese
From bbcgoodfood.com
Reviews 2
Total Time 1 hours
Cuisine French

When all the cheese is in, serve very quickly. As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually.

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From olivemagazine.com
Total Time 35 minutes
Category Entertain
Calories 494 calories per serving

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Nov 11, 2020 · Directions. 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.
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ALIGOT GRATIN RECIPE | EPICURIOUS

Aug 20, 2004 · Step 1. In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat ...
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TRADITIONAL FRENCH ALIGOT RECIPE - THE GOOD LIFE FRANCE

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