Pommes Aligot

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds Yukon Gold potatoes, peeled
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter, chilled
  • 1 cup heavy cream, heated
  • 1 cup shredded Gruyere
  • Chives, for garnishing
  • Extra-virgin olive oil, for drizzling
Directions
  • Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.

  • Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.

Tyler serves his Pommes Aligot with Pan-Seared Rib-Eye with French Onion Confit.


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