From Mashing To Smashing

My mother and I had been making our mashed potatoes like this for years just because we liked them that way. Who knew that it was actually a traditional French preparation called Aligot and a very popular one at that. I am sure that my mother and I may have strayed a bit from what is considered the authentic preparation but ours is pretty darn close. These potatoes are so rich you could almost get away without serving anything else. From what I have read Aligot is traditionally served with sausages or beef but from my point of view Aligot can be served with just about anything quite nicely.

Aligot is kind of like putting the fancy on plain old mashed potatoes.

Aligot (pronounced Ah-Lee-Go)

2 lbs. potatoes

4 Tbsp. of heavy cream

Salt and pepper to taste

2 tbsp. butter

2 large cloves of garlic, minced

8 oz. Brie or Camembert with rind removed, sliced

Chopped chives or green onion tops

Cook potatoes in boiling salted water in large saucepan for 20 minutes or until tender. Drain; peel. Mash the potatoes with the heavy cream in a large bowl, season with salt and pepper. Meanwhile, melt the butter in a small saucepan. Sauté garlic in butter for about one minute, do not allow garlic to brown. Add Brie; stir until completely melted. Stir the melted cheese mixture into the mashed potatoes. You want to keep stirring the mixture until it has a gummy silky texture (may use mixer to accomplish this more easily, garnish with the chopped chives.

Serve immediately.

FYI - We have also experimented using shredded Swiss cheese instead of the brie and it worked exceptionally well giving the Aligot a more nutty taste.