×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

recipes

Pommes Aligot

This rich, silky, whipped potato recipe is a real celebration of wonderful French Alpine cheese.

90 8
Pommes Aligot | DonalSkehan.com, This rich, silky, whipped potato recipe is a real celebration of wonderful French Alpine cheese.

recipes

Pommes Aligot

This rich, silky, whipped potato recipe is a real celebration of wonderful French Alpine cheese.

Saturday, March 24, 2018
US / METRIC

1.5 kg semi waxy potatoes

2 cloves garlic, peeled

250g unsalted butter, cubed

400ml double cream

500g grated Tomme D’Aligot or Tomme D’Auvergne (or a mix of grated alpine cheeses such as gruyere, fontina, cantal, fribourg vacherin)

100g Bayonne ham

Chives, finely chopped to serve

Salt and white pepper

3.3 lbs semi waxy potatoes

2 cloves garlic, peeled

2 sticks of unsalted butter, cubed

1 3/4 cups double cream

1.6 lbs grated Tomme D’Aligot or Tomme D’Auvergne (or a mix of grated alpine cheeses such as gruyere, fontina, cantal, fribourg vacherin)

3.5 oz Bayonne ham

Chives, finely chopped to serve

Salt and white pepper

Large saucepan

Small saucepan

Colander

Potato Ricer

 

90 mins
Serves 8

Unlike making mash you want to release the starch from the potatoes to make this recipe so that they become elastic and smooth, the best way to do this is by hand with a wooden spoon. You could do it in a food processor and just use the pulse button but it is much more satisfying and you get a better result by hand.

Peel the potatoes and cut into cubes. Place in a pan of cold salted water with the garlic and bring to the boil. Turn down the heat and simmer gently for 20 minutes, or until tender. Drain and use a ricer to mash them back into the pan.
Meanwhile, warm the cream in a separate saucepan.
Set the riced potato over a medium high heat and add the butter and beat with a wooden spoon until you have a dough like consistency.

TOP TIP

Keeping the potato mixture warm is key to getting the perfect texture. Letting your potato get too cold could cause the potato to seize.
Once you've added all the butter, slowly pour in the warmed cream and mix well until you get a creamy mash.
Once all is incorporated, take the pot off the heat and add the grated cheese a handful at a time, beating hard with the wooden spoon. This can take up to 20 minutes. Season.
Fry the ham until crispy and stir through the chives. Crumble the crispy ham on top and serve immediately.
90 mins
Serves 8

Ingredients
US / METRIC

1.5 kg semi waxy potatoes

2 cloves garlic, peeled

250g unsalted butter, cubed

400ml double cream

500g grated Tomme D’Aligot or Tomme D’Auvergne (or a mix of grated alpine cheeses such as gruyere, fontina, cantal, fribourg vacherin)

100g Bayonne ham

Chives, finely chopped to serve

Salt and white pepper

3.3 lbs semi waxy potatoes

2 cloves garlic, peeled

2 sticks of unsalted butter, cubed

1 3/4 cups double cream

1.6 lbs grated Tomme D’Aligot or Tomme D’Auvergne (or a mix of grated alpine cheeses such as gruyere, fontina, cantal, fribourg vacherin)

3.5 oz Bayonne ham

Chives, finely chopped to serve

Salt and white pepper

You'll Need

Large saucepan

Small saucepan

Colander

Potato Ricer

 

You might be interested in...

recipes

Beer Batter Fish with Hasselback Potatoes

Beer Batter Fish with Hasselback Potatoes
recipes

Baked Tomato Gnocchi

Baked Tomato Gnocchi
recipes

Butterflied Lamb with Yoghurt & Mint with Charred Honey Mustard-Glazed Potatoes

Butterflied Lamb with Yoghurt & Mint with Charred Honey Mustard-Glazed Potatoes
recipes

Cheat’s Porchetta Pork Loin, Parmesan Crusted Potatoes & Watercress Salad

Cheat’s Porchetta Pork Loin, Parmesan Crusted Potatoes & Watercress Salad