L’Aligot

• 700 g (1½ lb) floury potatoes
• 60 g (2

Boil or steam the potatoes in their skins then peel them. Mash them in the pan in which you will continue the preparation of the dish as finely as possible to a smooth purée.

Over a low heat beat in first the butter, then the cream and milk and keep beating until the mixture is really light. Do not be put off by the time and effort required. Stir in the garlic and seasoning, still over