Aligot: The Cheesy Mashed Potatoes

Aligot: The Cheesy Mashed Potatoes


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Tired of making the same boring mashed potatoes? How about making the French version of mashed potatoes using this recipe! This dish is not only superior to plain your original mashed potatoes, it also has that stringy cheese everyone will love! Say good-bye to your old mashed potatoes recipe and hello to this Aligot recipe.

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Time needed

10-15 min preparation + 10-15 min cooking

Serving Size / Yield

4 servings


  • 2 ¼ lbs. of Yukon Gold potatoes, peeled and quartered
  • 1 stick of unsalted butter, room temperature
  • 1 cup of heavy cream
  • 2 cloves of garlic
  • 1 pound of Gruyere cheese, shredded
  • ½ pound of mozzarella cheese, shredded
  • Salt and pepper to season

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First, peel the potatoes and cut them into large chunks.
Using a large pot, pour 2 ½ cups of water and bring it to a boil in medium heat. Be sure to add salt to the water. Once the water is boiling, place the potatoes in the pot and let them boil for about 20 minutes or until the potatoes are fork tender.
When the potatoes are fork tender, drain the water.
Using the same pot, begin to mash the potatoes using a masher in low heat. As you continue to mash the potatoes, add the stick of butter and mix it with the potatoes. Then, add the heavy cream and mix nicely with the potatoes and the butter.
Using a wooden spoon, slowly add the cheese and stir. Do not add the cheese all at once. Add a couple batches and stir. Continue to stir until the cheese because stretchy and taffy-like.
Season with salt and pepper and fold into the Aligot. Continue to stir until the Aligot appears nice and super creamy.
Bon Appetit!

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