Pommes aligot

The first time I had this was outside Clermont-Ferrand, northerly positioned in France’s Massif Central. I had never heard of this potato dish, and my friend Xavier had planned an evening for me specifically to go and eat it. Washed down with lots of wine, it made me swoon. Tomme de Cantal cheese, cream and garlic are beaten into boiled and riced potato, leaving it soft like a purée but with a beautiful, mozzarella-like, stretching consistency. In a luxurious manner it just