Pommes Aligot (Cheesy Whipped Potatoes)
Recipe: https://recipestripper.com/recipes/533db75d-a0c7-46de-b326-8d45c9aeaf68
Original source: https://www.thekitchn.com/how-to-make-pommes-aligot-cheesy-whipped-potatoes-237559

A French comfort food classic of rich and creamy mashed potatoes with the ultimate cheese pull.
Yield: 10 servings
Total time: PT0S

Ingredients
- 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 1/2 cups heavy cream
- 2 pounds grated Gruyère cheese
- 1 pound fresh mozzarella cheese, drained and grated
- Kosher salt
- 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.