The Awesome Aligot

Another French ski chalet classic potato dish that is unctuous and definitely moorish. We'll be tucking into this after a hard days skiing next month.  Imagine, glorious mash with garlic, cream and melted cheese.......the tastiest body fuel you could ask for. 

Ingredients

 450 g Desirée or King Edward potatoes, peeled and cut into even chunks

 2 fat garlic cloves, peeled and crushed

 2 generous tbsp unsalted butter

 2 tbsp crème fraîche

 225 g Cantal or Tomme cheese, grated

 Salt and freshly ground black pepper.

Method

Place the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes. Put the potatoes in a saucepan and add boiling water.  Simmer until cooked.  Next drain and transfer to a large bowl.   Using an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese. Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk.  The potatoes will become translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks. When all the cheese is in, serve quickly.  Tonight we're having ours with roast chicken but it's great with sausage too.