ALIGOT (CHEESY POTATOES) | by Chef by Night

Peel the potatoes and cut into 1-inch (2 cm) pieces.

In a large pot over medium-high heat, add the potatoes and cover with cold water.

Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.

Drain potatoes in a colander and press them through a sieve with a metal spoon back into the pot.

In a pot, add the heavy cream, garlic, nutmeg, salt, and pepper and warm them.

Place the mashed potatoes in a pot over low heat and gently cook them.

Add the butter in 2 additions and stir over medium-low heat until melted and smooth.

Pour in the heavy cream in 3 additions and stir again until combined.

Add in the cheese, stirring until completely melted.

Continue stirring the potatoes until smooth, thick, and elastic.

Spice Level: