Pommes Aligot

Nutrition values are AI-estimated based on ingredients.

• 2 pounds russet potatoes
• Kosher salt
• Freshly ground pepper
• ½ cup unsalted butter
• 1 cup heavy cream
• 6 ounces Cabot Alpine Cheddar
• 8 ounces Cabot Monterey Jack
• 2 garlic cloves
• 2 tablespoons Dijon mustard
• ½ cup fresh chives

1. 1Grate Cabot Monterey Jack and Alpine Cheddar cheeses; let temper at room temperature.
2. 2Cut unsalted butter into tablespoon-sized pieces.
3. 3Warm heavy cream in a saucepan.
4. 4Peel and cut russet potatoes into 2-inch pieces.
5. 5Place potatoes in a saucepan, cover with cold salted water, and boil until very tender.
6. 6Reserve 1 cup of potato cooking liquid, then drain the potatoes.
7. 7Rice the hot potatoes back into the saucepan using a potato ricer.
8. 8Combine riced potatoes with warmed cream, butter, grated garlic, mustard, cheeses, and seasoning, whipping until an emulsion forms.
9. 9Garnish with fresh chives before serving.

These instructions are our analysis of the original video. Watch on YouTube →