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Clean recipe · thekitchn.com

Pommes Aligot (Cheesy Whipped Potatoes)

A French comfort food classic of rich and creamy mashed potatoes with the ultimate cheese pull.

Original recipe: thekitchn.com

Yield:
10 servings
Total:
0 sec
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Ingredients

  1. 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  2. 2 sticks (8 ounces) unsalted butter, at room temperature
  3. 1 1/2 cups heavy cream
  4. 2 pounds grated Gruyère cheese
  5. 1 pound fresh mozzarella cheese, drained and grated
  6. Kosher salt
  7. Freshly ground white or black pepper

Instructions

  1. Place 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes, in a 4-quart pot and cover with cool water. Cover the pot and bring to a boil. Once boiling, uncover and reduce the heat slightly to maintain a simmer. Cook the potatoes until fork-tender, about 15 minutes.
  2. Drain the potatoes and cool for about 5 minutes. Use a food mill, potato masher, or ricer to finely mash the potatoes, or pulse (but not process) the potatoes into a fine purée in a food processor fitted with the blade attachment. Return the puréed potatoes to the pot.
  3. Return the pot to medium heat. Add 2 sticks (8 ounces) room temperature unsalted butter and 1 1/2 cups heavy cream and stir until melted.
  4. Add 2 pounds grated Gruyère cheese and 1 pound drained and grated fresh mozzarella cheese, and beat into the potatoes with a wooden spoon. Put some muscle into it until the cheese and potatoes come together and have a stringy, elastic texture.
  5. Season with kosher salt and pepper as needed and serve warm.

  6. Recipe Notes

    Make ahead: Cook and purée the potatoes up to 2 days in advance. Reheat over low heat until warm before adding the cream and butter and finally the cheese.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.