After hitting the slopes, there is no better way to warm up than with this rich, creamy cross between cheese fondue and mashed potatoes.
Servings: 8 servings
2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch pieces
1 cup butter, cubed and chilled
1/2 cup heavy cream, warmed
1/2 pound Cantal cheese, grated
3 cloves garlic, grated
1 teaspoon salt
Let's get Cooking...
In a medium saucepan, place potatoes in cold, salted water. Bring to a boil and cook for approximately 15 to 20 minutes until tender. Drain water and return potatoes to pot. Press through a ricer and heat potatoes on low for 2 minutes, or until all water is drained from potatoes.
Turn off heat and add butter a few cubes at a time while stirring continuously. Add heavy cream and continue to stir. Pour in Cantal a few handfuls at a time, taking care to stir quickly to melt the cheese. Once all cheese is added, serve immediately.
Aligot is best served with sausage and vegetables. Aligot can be kept warm in a slow cooker or reheated on very low heat, and will keep up to 4 days refrigerated.