Mashed Potatoes à la Française

Mentioning Aligot in my last post really got my thinking about it. When people ask me what about French cuisine they should experience, Aligot is definitely right up at the top of the list. It's also one of the dishes that I insist on my visiting friends trying. In the Auvergne region of France, Aligot often prepared in huge pots and sold in town.

So what is Aligot exactly?

It's basically mashed potatoes, but with a delicious twist. These potatoes are pureed with crème fraiche, garlic, and Tomme cheese to become dense, silky, and flavorful. Aligot is the right consistency when it can literally be cut with a knife.

Here's what you need:

- 2 pounds of potatoes, peeled and cut

- 2 or 3 cloves of garlic, mashed or minced finely

- 1/2 a stick of unsalted butter

- 2 cups of crème fraiche - thicker and less sour than sour cream - can be made at home with buttermilk and heavy cream

- Tomme cheese in thin slices, about half of the amount of potatoes - can be substituted for Cantal, or other semi-hard strong cheeses

- 1 cup, approximately, of skim or 1% milk

- Salt and pepper

* Boil the potatoes in salted water until fork tender, drain and return to the pot

* Mash the potatoes on low heat until fluffy with the butter, garlic, and salt and pepper to taste

* Incorporate the crème fraiche and mix evenly

* Raise the heat slightly and add the Tomme, a little at a time, until it's all mixed and melted evenly

* Stir regularly while trying not to break up the cheese strands. If the mix becomes too thick, add milk, a few tablespoons at a time

* The final product will be smooth like mashed potatoes and slightly stringy, serve immediately!

For a traditional Auvergne dish, pair it with sausage, duck confit, or steak, and garnish with parsley or chives.

GG