James Martin’s pommes aligot (cheesy mash)

James Martin’s pommes aligot (cheesy mash)
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

James Martin shares his recipe for pommes aligot, the best  cheesy mashed potato you’ll ever eat. Silky mash is enriched with cream and two kinds of cheese.

Recipe from Potato by James Martin (Quadrille, £23).

Browse our best mash recipes.

 

Nutrition: per serving

Calories
748kcals
Fat
67.5g (43g saturated)
Protein
29.1g
Carbohydrates
5.7g (0.8g sugars)
Fibre
0.6g
Salt
1.7g
Calories
748kcals
Fat
67.5g (43g saturated)
Protein
29.1g
Carbohydrates
5.7g (0.8g sugars)
Fibre
0.6g
Salt
1.7g

Ingredients

  • 1kg yukon gold potatoes, peeled and chopped
  • 2 garlic cloves, finely chopped
  • 100g unsalted butter
  • 100ml double cream
  • 500g tomme d’auvergne or tomme de l’aubrac (see Know How), or 250g mozzarella and 250g gruyère, rind removed and chopped

You’ll also need

  • Potato ricer (or see tips)

Method

  1. Cook the potatoes in boiling salted water until you can pierce them easily with a knife (about 15-20 minutes). Drain, then pass them through a potato ricer.
  2. Return the potatoes to the pan and beat in the garlic, butter and cream, then half the cheese. Beat until fully mixed, then add the rest of the cheese and beat again. Season with salt and pepper to taste.

delicious. tips

  1. No potato ricer? While the spuds are hot, push them through a sieve, in batches, using a wooden spoon.

  2. Look for yukon gold potatoes at Waitrose and Ocado. The French cheeses can be harder to find – try a young cantal in place of the tomme. If you use mozzarella, the firm or ready-grated stuff works best as it has the right elasticity.

Recipe By

James Martin

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