Aligot Mashed Potatoes With Cheese Recipes

Steps:

• Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
• Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

Steps:

• Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
• Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
• Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic to expose the cloves. (Reserve the top part for another use.) Put the bulb on a 12-by-12-inch piece of aluminum foil, drizzle with the olive oil and season with a pinch of salt and several grinds of black pepper. Wrap the foil up and over the garlic, leaving some space between the foil and the exposed garlic cloves and seal the edges. Bake until the garlic cloves are deep golden brown and very tender, 45 to 60 minutes. Cool slightly, then squeeze out the tender cloves (see Cook's Note).
• Meanwhile, add the potatoes and bay leaf to a large pot and fill with enough cold water to cover by 1 inch. Season generously with salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until fork-tender, about 12 minutes. Drain well and discard the bay leaf. Reserve the empty pot.
• Pass the potatoes and roasted garlic through a potato ricer or food mill back into the pot. They should be very finely mashed and smooth. Place over medium-low heat and stir in the heavy cream and butter with a wooden spoon until creamy and combined. Add half the Gruyere and mozzarella, stirring vigorously until the cheese is completely melted and incorporated. Add the remaining Gruyere and mozzarella and continue to stir until all the cheese is melted and incorporated and the potatoes are smooth and stretchy. (The mixture should stretch like melted mozzarella cheese.)
• Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl, top with chopped chives and serve immediately.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Meanwhile heat milk and cream in a saucepan until warmed.
• Drain potatoes and press through a potato ricer or mash. Season with nutmeg and white pepper. Pour in warm milk and cream. Add grated cheese, creme fraiche, butter, and garlic; mix until well combined and creamy. Season with salt to taste.

Steps:

• Place garlic and butter in a pan on lowest heat possible for 30 mins.
• Meanwhile, boil the potatoes.
• With an electric hand whisk on slow, begin to break up the potatoes and add the butter and garlic, some pepper, and a handful of the cheese.
• Switch the speed to high, and add the cheese a handful at a time.
• Keep going and it will become loose and glossy eventually.
• Serve immediately.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
• Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
• Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

Steps:

• In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
• Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
• Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
• Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
• Pour in the heavy cream and stir again until combined.
• Gradually add in the cheese, stirring between each addition, until completely melted.
• Continue stirring the potatoes until smooth, thick, and elastic.
• Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
• Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
• Enjoy!

Steps:

• Place the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes.
• Thinly pare and discard the skins of the potatoes. Boil for 20-25 minutes, until tender in the centre when tested with a skewer.
• With an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese.
• Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks.
• When all the cheese is in, serve very quickly. As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually.

Steps:

• 1. Place the cut potatoes in a colander and rinse under cold running water until the water runs clear. Drain thoroughly. Place the potatoes in a large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover the saucepan with a lid and bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain the potatoes and dry the saucepan. 2. Transfer the potatoes to a food processor; add the butter, garlic, and 1-1/2 tsp salt. Pulse until the butter is melted and incorporated into the potatoes, about 10 pulses. Add 1 cup of the milk and continue to process until the potatoes are smooth and creamy, about 20 seconds, scraping down the sides halfway through. 3. Return the potato mixture to the saucepan and set over medium heat. Stir in the cheeses, 1 cup at a time, until incorporated. Continue to cook the potatoes, stirring vigorously, until the cheese is fully melted and the mixture is smooth and elastic, 3 to 5 minutes. If the mixture is difficult to stir and seems thick, stir in the remaining milk, 2 tablespoons at a time, until the potatoes are loose and creamy. Season with salt and pepper to taste. Serve immediately.