Aligot
"NYT Cooking"
Serves 4 | Prep Time 15 mins | Cook Time 30 minsWhy I Love This Recipe
Cheesy mashed potatoes. What's not to love?
You can simplify this recipe a lot by using store bought mashed potatoes instead of fresh ones. If you do that, just put a bit of butter to taste instead of all the butter the recipe calls for
Ingredients You'll Need
1 pound russet potatoes, peeled and quartered
¼ pound cold, unsalted butter, cut into 1/2-inch cubes
½ cup cream, heated
½ Gruyère cheese, grated
Salt to taste
Directions
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
Pairs Well With
chicken marsala
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