Pommes Aligot

Preparation

Pommes Aligot is a super cheesy French version of mashed potatoes. What makes this potato puree unique is its silky, cheese pull-like consistency, which you get from vigorous mixing. When made right, it should be elastic enough to stretch from pot to ceiling without breaking a strand. Think mashed potatoes meets cheese fondue and you’ve got the right idea. Here, we add a little more nuance to our puree with a lemon-and-thyme-infused cream, a bit of nutmeg, and a nutty combo of gruyere and fresh mozzarella. Serve this wintery side dish with your holiday roast or like the French do with charred sausages a la Aligot Saucisse. 

1. In a HexClad 3QT/3L Hybrid Saucepan, combine potatoes, garlic, and 1 tablespoon salt. Cover with water by at least 1 inch and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, about 20 minutes. Reserve 1 cup of cooking water, then drain well. Wipe out saucepan.
2. Meanwhile, in a HexClad 2QT/2L Hybrid Saucepan, combine heavy cream, lemon peel, and thyme and bring to a gentle simmer over medium-low heat. Remove from heat and keep warm.
3. Using a potato ricer, rice potatoes while they’re still hot right into the 3QT saucepan. Place over medium heat and add butter, stirring constantly, until butter is melted. 
4. Remove lemon peels and thyme sprigs from infused cream and discard. While stirring constantly, slowly pour infused cream into potatoes, one-third at a time, until cream is fully incorporated before adding more.
5. Add cheese, a small handful at a time, stirring well between each addition until fully melted and incorporated. Continue stirring potatoes vigorously until they become thick, silky, smooth, and elastic (do not worry about overworking potatoes in this recipe—you want to develop that starch). When ready to serve, pommes aligot should form long, stretchy strands when you lift the spoon. Add a large pinch of nutmeg and season with salt. Serve right from the saucepan or transfer to a warm serving bowl. Garnish with chives, if using, and serve right away. 

PRO TIP For the smoothest Pommes Aligot, puree potatoes with butter and cream in a high-speed blender. Scrape into the HexClad 3QT/3L Hybrid Saucepan and then stir in the cheese.