Potato and Cheese Purée

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

If you ever make Aligot, you will never forget it. The combination of mashed potatoes and grated cheese, beaten over the heat for at least ten minutes so the cheese melts and then the whole finally softens to a purée that falls in ribbons from the spoon, would test a wrestler’s muscles. Do not consider a handheld mixer, as the purée must be beaten by hand for the proper result. But I would advise lining up some help. This is not a light dish (though it is less dense than cheese fondue), but