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By Tom Parker Bowles

Published 2013

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Mashed potato and cheese. Whipped together. There’s no doubting its primal allure. You do really need tomme de Cantal for this recipe, a soft, young white French cheese. You could substitute grated Caerphilly or a Lancashire (Mrs Kirkham’s is the best), but then it would be cheesy mashed potato rather than Aligot. Which is no bad thing, either.