Aligot Recipe

Ingredients for Aligot

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 large cloves garlic, minced
• 1/2 cup (1 stick) unsalted butter
• Lancashire Cheese
• Salt And Pepper

How to Make Aligot

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve the Aligot immediately. It's best enjoyed hot and fresh!