ALIGOTE RECIPES

Steps:

• Place the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes.
• Thinly pare and discard the skins of the potatoes. Boil for 20-25 minutes, until tender in the centre when tested with a skewer.
• With an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese.
• Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks.
• 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.

Steps:

• Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
• 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.