Peel the potatoes, cook them in salt water as for mashed potatoes. Drain, then mash. Add butter, mix with a wooden spatula while cooking the purÄe. When the butter has melted, remove from the fire, mix the crushed garlic and, little by little, the Cantal cheese finely sliced, into the purÄe. This is done by folding the mashed potatoes upwards and by stretching the aligot. Add the cream, work the mixture for 10 to 15 minutes, putting the saucepan over the heat from time to time. Serve with grilled sausages, pork trotter or roast pork.
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2 1/3 lbs potatoes
1 1/4 lb fresh Cantal cheese
3 tbsp crÅme fraöche
1/4 cup butter
1 clove garlic
salt
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20
mn
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40
mn
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In Auvergne, the aligot is a Friday dish which was eaten instead of fish. It should be cooked in a saucepan with a thick bottom.
