How To Make Pommes Aligot (Cheesy Whipped Potatoes)
Serves 8 to 10
- 4 pounds
Yukon Gold potatoes
- 2 sticks
(8 ounces) unsalted butter, at room temperature
- 1 1/2 cups
- 2 pounds
grated Gruyère cheese
- 1 pound
fresh mozzarella cheese, drained and grated
Freshly ground white or black pepper
Food processor, food mill, potato masher, or ricer
Cook the potatoes: Peel the potatoes and cut into 1-inch cubes. Place the potatoes in a 4-quart pot and cover with cool water. Cover the pot and bring to a boil. Once boiling, uncover and reduce the heat slightly to maintain a simmer. Cook the potatoes until are fork-tender, about 15 minutes.
Purée the potatoes: Drain the potatoes and cool for about 5 minutes. Use a food mill, potato masher, or ricer to finely mash the potatoes, or pulse (but not process) the potatoes into a fine purée in a food processor fitted with the blade attachment. Return the puréed potatoes to the pot.
Add the butter and cream: Return the pot to medium heat. Add the butter and cream and stir until melted.
Beat in the cheese: Add the Gruyère and mozzarella and beat into the potatoes with a wooden spoon. Put some muscle into it until the cheese and potatoes come together and have a stringy, elastic texture.
Season and serve: Season with salt and pepper as needed and serve warm.
Make ahead: Cook and purée the potatoes up to 2 days in advance. Reheat over low heat until warm before adding the cream and butter and finally the cheese.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.