Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Tom Parker Bowles

Published 2013

  • About

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.