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Aligot (creamed potato with garlic and cheese)
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Indulge in creamy aligot paired with savory beef daube.
Ingredients:
80g unsalted butter
2garliccloves, finely chopped
1kg floury potatoes, peeled
250ml milk
200g Cantal (see note) or gruyere cheese, grated
Instructions:
Gently melt butter and garlic in a pan over low heat, then remove from heat. Boil potatoes in salted water for 20 minutes until tender. Drain, place back in the pan, cover with a tea towel for 5 minutes to absorb steam. Mash or rice the potatoes, then mix in the garlic butter, milk, and cheese until smooth using electric beaters or a whisk. Serve with the beef.