Aligot Recipe (French Cheesy Mashed Potatoes)

Name: Aligot Recipe (French Cheesy Mashed Potatoes)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cubed; 3/4 cup (175 ml) heavy cream 35%; 4 garlic cloves, finely grated; 1/4 cup (60 ml) butter, cubed; 9 oz (250 g) block mozzarella, finely grated and at room temperature; 3 1/2 oz (100 g) Gruyere, finely grated and at room temperature; Salt and pepper

Preparation 15 min
Cooking 20 min
Servings 4 to 6
Freezing Absolutely

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Ingrédients

1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cubed
3/4 cup (175 ml) heavy cream 35%
4 garlic cloves, finely grated
1/4 cup (60 ml) butter, cubed
9 oz (250 g) block mozzarella, finely grated and at room temperature
3 1/2 oz (100 g) Gruyere, finely grated and at room temperature
Salt and pepper

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Preparation

Cook the potatoes in a large pot of boiling salted water until very tender, about 15 minutes. Drain them and keep the pot.
Meanwhile, bring the cream and grated garlic to a boil in a small saucepan. Reduce to medium and simmer 5 minutes. Leave the garlic in, do not strain it: that is where the flavor lives.
Take the large pot off the heat and drop in the cubed butter. The pot is still hot, so the butter starts melting on its own. Pass the hot potatoes through a ricer straight over the butter, then work them with a masher until the mash is completely smooth and fine.
Stir the hot garlic cream into the potatoes until just combined.
Set the pot back over medium-low heat. Add the mozzarella and Gruyere a handful at a time, stirring with a wooden spoon after each addition, until the cheese melts and the mash stretches when you lift the spoon, 3 to 5 minutes. Stop stirring the moment it stretches.
Season with salt and pepper and serve right away.