French-Style Mashed Potatoes With Cheese And Garlic (Aligot)

Ingredients

2 pounds Yukon Gold potatoes, peeled, cut into 1⁄2-inch-thick slices, rinsed well, and drained
Salt and pepper
6 tablespoons unsalted butter
2 garlic cloves, minced
1–1-1⁄2 cups whole milk
4 ounces mozzarella cheese, shredded (1 cup)
4 ounces Gruyère cheese, shredded (1 cup)

Instructions

Place potatoes in large saucepan, cover with 1 inch cold water, and add 1 tablespoon salt. Partially cover saucepan 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 1-1⁄2 teaspoons salt and pulse until butter is melted and incorporated into potatoes, about 10 pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
Transfer 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 1⁄2 cup) until potatoes are loose and creamy. Season with salt and pepper to taste. Serve immediately.

French-Style Mashed Potatoes With Cheese And Garlic (Aligot)

Ingredients

Instructions

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