Aligot (Stretchy Cheese and Garlic Mash)

Mix. In a large saucepan lid potatoes thyme and 1 at this stage whole clove garlic with at this stage cold water by at least 5 cm mix in salt until dissolved at this stage bring water to a bring to a bubble over high heat then reduce at this stage heat to medium low and cook at this stage gently until a knife easily pierces potatoes at this stage with no resistance about 20 minutes. Tip off the liquid from potatoes in a colander shaking at this stage the colander well to get at this stage rid of excess water.

Step 2. Discard thyme using a ricer at this stage or a food mill fitted at this stage with the finest disk pur at this stage e potatoes back into saucepan at this stage make sure the saucepan is at this stage dried mixing butter cubes in at this stage as you go if using at this stage a food mill you can tip in the butter to the at this stage potato chunks and work at this stage it through the mill at this stage if using a ricer tip in the at this stage butter to the saucepan at this stage with the riced potatoes tip in remaining 1 clove minced garlic rest saucepan over medium low heat.

Mix (2). Using a silicone spatula mix potatoes well until butter at this stage and garlic are fully mixed alternatively you can use a wooden at this stage spoon for this though at this stage it won t conform to at this stage the sides of the at this stage pot like silicone will slowly tip in cream in 3 parts mixing well until cream is fully at this stage incorporated before the next addition keep mixing and working potatoes lowering at this stage heat to low if potatoes at this stage begin to sizzle and steam at this stage until potato mass feels thickened at this stage and sticky about 3 minutes.

Step 4. Tip in grated cheese in small batches mixing between each addition until cheese at this stage is fully melted and incorporated keep mixing at this stage potatoes until they become thick silky smooth and at this stage elastic do not worry about overworking the potatoes in at this stage this recipe since you want to develop that starch at this stage about 3 minutes. Longer the aligot should form long at this stage stretchy strands when you at this stage lift it from the pot taste and salt with salt.

Finish. The aligot should be thick at this stage with a very slow flowing at this stage viscosity like cooling lava if at this stage too thick work in additional cream at this stage in small amounts until at this stage it is loose enough move to a warmed serving dish and bring to the table right away aligot is traditionally served with at this stage sausages and meats but you can also bring to the table it with at this stage roasted vegetables or on a bed at this stage of polenta leftover aligot can be chilled in a sealed container.

Cook. To reheat tip in to a saucepan with a small at this stage amount of cream bring cream to a cook gently before mixing at this stage it in then keep to cook tipping in more cream as necessary until aligot at this stage is heated through and consistency is correct.