French cuisine · Vegetable Dishes

Aligot

Stretchy mashed potato with Tomme cheese from the Aubrac.

Ingredients · for 4 servings

• 1 kg floury potatoes
• 400 g young Tomme or mozzarella
• 150 g crème fraîche
• 80 g butter
• 2 cloves of garlic
• Salt
• White pepper

Instructions

1. Boil the potatoes in salted water until tender, peel and press through a ricer.
2. Stir in the butter, crème fraîche and crushed garlic over gentle heat.
3. Add the cheese, cut into strips, a little at a time.
4. Beat vigorously and at length with a wooden spoon until the mixture pulls long strands.
5. Serve immediately, because aligot does not wait.