••••POMMES FRENCH ALIGOT🇫🇷🥔🥛🧀🌰🍚🥘!!••••

(Source: thespruceats.com recipe and photos and Pinterest and Rebecca Franklin and http://coxilanddu26.centerblog.net/m/rub-Tags-Bon-appetit-3.html and good insider video and the local France)

••••POMMES FRENCH ALIGOT!!

••••KATHY’S TOUR OF FOOD STARTS WITH

••••FRANCE🇫🇷!!

Total:



45 mins



Prep:



10 mins



Cook:



35 mins



Yield:



6 to 8 servings French aligot

••••ENJOY THE VIDEO!!

••••HOW YUMMY 😋 IS THIS!!



https://www.thespruceeats.com-French-ALIGOT-recipe1375727



Ingredients



2 pounds mashing potatoes (peeled and cut into quarters)



3/4 teaspoon salt



1/8 teaspoon ground white pepper



4 tablespoons butter



1/4 cup crème fraîche (or substitute equal parts sour cream and heavy cream)



1 clove garlic (lightly crushed, but kept intact)



3 cups Cantal cheese (or substitute good-quality sharp cheddar, grated)

Nutritional Guidelines (per serving)


361


Calories


22g


Fat


27g


Carbs


15g


Protein


(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steps to Make It


Place the potato quarters into a pan of cold, lightly salted water.


Boil for 20 minutes, until they are tender. Keep an eye on them to make sure they don't start to break up and become mealy.


Once cooked, drain them in a colander.


Mash the drained potatoes with a masher.


Add the salt, white pepper, and butter, and then vigorously mix for 2 to 3 minutes until the potatoes fluff up a bit. Set them aside in the pan for a moment.


In a medium-sized saucepan over medium heat, bring the crème fraîche and garlic to just steaming. Do not boil, or the creme fraîche may break.


Remove the garlic, and pour the hot crème fraîche into the mashed potatoes.


Transfer the pan of potatoes to the stovetop over low heat; using a sturdy wooden spoon, beat the crème fraîche into the potatoes. By now, the potatoes will start to turn glossy.


Raise the heat to be medium, and beat in the cheese, 1/2 cup at a time.


Continue beating the mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Do not skimp on this process. It is the sturdy beating that makes aligot so deliciously velvety.


Pour onto warm plates and serve immediately.


Mashing Potatoes

Ensure the potatoes you are using are specifically for mashing, not for fries or salads. If they are not the floury type, the potatoes will turn waxy and greasy when whipping rather than fluffy and light.



How to Keep Aligot If Not Serving Immediately

Aligot does not keep very well. However, if you must, it can be held for a short time by placing grease-proof paper like parchment on the surface of the potatoes, making sure it is in direct contact with the aligot. This method will help prevent a skin forming on the potatoes, which would make the aligot unpleasantly lumpy if you stir it in.

This technique is suitable for all milk- and cream-based dishes which are prone to skin-forming.

🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🇫🇷🥔🧀🇫🇷🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷🥔🧀🇫🇷