Ingredients for Aligot
- 2 1/2 lbs russet potatoes, peeled and quartered
- 6-8 garlic cloves, minced
- 1/2 cup butter
- 1 lb Lancashire cheese
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons warm cream or milk (optional, for consistency)
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How to Make Aligot
- Gently melt the butter with the minced garlic in a small saucepan over the lowest heat possible. Cook for 30 minutes, stirring occasionally, until the garlic is very soft and fragrant (do not brown).
- While the garlic butter simmers, place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Return the cooked potatoes to the pot. Using an electric hand mixer on low speed, begin to mash the potatoes. Add the garlic butter, freshly ground black pepper, and about 1/3 of the cheese. Mix until combined.
- Increase the mixer speed to medium-high. Gradually add the remaining cheese, a handful at a time, mixing continuously until the cheese is completely melted and the Aligot is smooth, stretchy, and glossy. This will take a few minutes.
- Taste and adjust seasoning as needed. The Aligot should be incredibly smooth and slightly stringy. If it's too thick, add a tablespoon or two of warm cream or milk to loosen it up.
- Serve the Aligot immediately. It's best enjoyed hot and fresh!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
32g
Carbs
13g
