L'Aligot très facile à faire et savoureux #aligot

Peel the potatoes (if not already peeled) and cut into chunks.

Place the potatoes in a large pot and cover with cold water. Add salt and bring to a boil.

Cook the potatoes until tender, about 15-20 minutes. Drain and return to the pot.

Add the heavy cream and butter to the potatoes. Mash until smooth and creamy.

Over low heat, stir in the grated Tomme d'Aubrac cheese until melted and fully incorporated.

Season with black pepper and garlic. Stir until the mixture is smooth and stretchy.

Serve immediately, as Aligot is best enjoyed warm.

Equipment Needed

Spice Level:

Dietary