In reality you should add fresh tomme to the potatoes meaning that you add a non matured cheese. It's hard to find on super market cause it doesn't last long however it's even better looking. Btw it comes from central France
Sorry if this is a silly question, but I'm new to making homemade foods and am learning to cook. At my store, we have aged gruyere or cheddar gruyere. Does it make a difference which one we use in this recipe?
Not sure if the heavy cream and butter are really needed. The texture of mashed potatoes through a ricer is already great and cheesy, garlicky, salty, and peppery mashed potatoes are tasty (maybe with some added beef or chicken stock)
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Or you could add the cream through a sieve
Pro tip. Keep the skin on while boiling and peel after
This hick is a joke
Pommes(pom) aligot (aligot)
Also the most overpriced piece of shxt at restaurants
What is tihis white thing
Im french, we invented Aligot, ain’t no mozzarella or gruyere.
Had cheesy mash every Christmas since I was born can't beat it
Aligot is made using tomme not mozzarella.
Also it lacks a fuckton of garlick.
Potatos have brand names?!
Wow thank you Brother delicious 🎉😊😊🎉
To take them to the next level, you can oven roast the potatoes rather than boil them to preserve more of their flavor.
Bro is Superman 💀
Love recipe
In reality you should add fresh tomme to the potatoes meaning that you add a non matured cheese. It's hard to find on super market cause it doesn't last long however it's even better looking.
Btw it comes from central France
I would choke to death on that the instant I brought it anywhere near my mouth
Holy hell. Just when I think my mashed potatoes are the best, I am proven wrong. This is some next level ish.
Just call them aligot guys. Pommes aligot literally translates to apple aligot which sounds a bit weird don’t you think?
And then take one ticket to france to taste the real aligot wich is far away from this seemingly great cheese purée.
My dad used to make this before and it’s amazing with German sausage
My mouth is watering just looking at this. Would lovee to try it out!!!
Alygow
No way that tastes anywhere near good.
👌
Why do Americans chuck processed cheese onto literally everything?
Sorry if this is a silly question, but I'm new to making homemade foods and am learning to cook. At my store, we have aged gruyere or cheddar gruyere. Does it make a difference which one we use in this recipe?
It's agliot, source: I'm French
Cant afford yukons, will try with russets.
ProTip: If you want Pommes Aligot, you use Aligot.
Dana white?
My ass is gonna hurt after this
no
Sir stop what you are doing I have eggs that need to be fertilized
Not sure if the heavy cream and butter are really needed. The texture of mashed potatoes through a ricer is already great and cheesy, garlicky, salty, and peppery mashed potatoes are tasty (maybe with some added beef or chicken stock)