Aligot Recipe – cheesy mashed potatoes
Imagine the cheesiest mashed potatoes you’ve ever had. Potatoes that are so cheesy, they stretch! They are called “aligot” in French and they are amazing. You only need a handful of ingredients for this aligot recipe. These French mashed potatoes belong on your holiday table, just like classic bread stuffing.
After you make this aligot recipe, you may never want to go back to regular mashed potatoes again!
This recipe for aligot is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
How to make aligot potatoes
Making aligot isn’t much different from making regular mashed potatoes. That is, until you add the cheese.
Adding cheese to the warm potatoes creates the silky, stretchy mashed potatoes.
If you’re wondering how to pronounce aligot, it sounds like “ah-lee-go”. If you search the internet for this term, you’re likely to see photo after photo of glorious cheese pulls. These mashed potatoes are nearly equal weights of potato and cheese.
what is aligot?
Aligot is a dish comprised of butter, cream, potatoes and cheese. Like cheesy mashed potatoes on overload. It commonly has garlic in it, as does this recipe.
I’ve used freeze-dried garlic and freeze-dried chives in this aligot recipe. I am not normally a big fan of dried herbs, as I prefer using fresh, but these dried herbs are exceptional.
Also, if you happen to live in a smaller area and don’t have access to fresh herbs at your market, this is a great alternative.
which cheeses do you use in an aligot recipe?
Traditionally, an aligot recipe calls for Cantal or Tomme d’Auvergne. These cheeses are hard to find outside of France. So, we substitute with cheeses that are available and that produce a similar taste and stretchiness.
For this recipe, I’ve used one pound of fresh mozzarella and half a pound of gruyère.
That combination worked really well for me. It gave me the stretch I was looking for and the nuttiness of a really good cheese.
aligot recipe with mozzarella
Mozzarella is the stretchiest cheese that is most widely available. I used fresh mozzarella, not shredded (shredded cheese is coated in cellulose – an anti-caking ingredient). Fresh mozzarella is usually sold in one pound balls.
Fresh mozzarella is usually found in the “fancier” cheese section at the grocery store, not with the bags of shredded and sliced cheese.
Can you reheat aligot?
Yes! I successfully reheated mine by putting it in a pot on the stove over low heat with a splash of cream until it started to warm. As soon as the cheese looked like it was beginning to melt, stir like crazy to get that silky, stretchy consistency back and then you’re in business.
What do I need to make this aligot recipe?
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As with making silky smooth mashed potatoes, you’ll need either a potato ricer or a food mill. A potato ricer is squeezed together, like a citrus juicer.
If you have problems with gripping, a food mill will be a better choice for you. To use a food mill, the potatoes go into the bowl and you turn a crank handle to force them through.
Lastly, a food scale is an accurate way to measure ingredients. I use mine on a daily basis and for baking, it is essential.
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Aligot Recipe - cheesy mashed potatoes
Aligot is the ultimate cheesy mashed potato recipe. Nearly equal parts cheese and potato, this luxuriously cheesy and rich potato dish blends silky mashed potatoes with creamy melted cheese.
- 2 pounds Idaho russet potatoes, peeled and quartered (5 medium potatoes)
- 6 tablespoons unsalted butter, room temp., sliced into tablespoon portions
- 1 cup heavy cream
- 1 lb. fresh mozzarella cheese, cut into small cubes
- 8 oz. Gruyere cheese, grated
- 2 tablespoons Litehouse freeze-dried chives
- 1 tablespoon Litehouse freeze-dried garlic
- 1 tablespoon salt (+ salt for cooking water)
- 1 teaspoon black pepper
- Add potatoes to a large pot and cover with cold water. Add a big pinch of salt to the water. The water should taste a little salty.
- Bring to a boil over medium-high heat and cook for 15 – 18 minutes, or until potatoes are easily pierced with a knife.
- While potatoes are cooking, heat cream over low heat in a small saucepan and add freeze-dried garlic to the cream.
- Drain potatoes and push through a potato ricer while still hot.
- Over low heat, stir potatoes with wooden spoon or heat-resistant spatula for one minute to let some of the
- Stir in half of the butter, half of the cheese and half of the warm garlic cream. Add salt and pepper. Continue stirring until cheese has melted.
- Stir in remaining butter, cream and cheese. Stir vigorously until smooth and stretchy. Garnish with additional chives, if desired. Serve hot.
Recipe serves 5 - 6, depending on how much you like mashed potatoes 🙂
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Amount Per Serving: Calories: 769Total Fat: 55gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 177mgSodium: 1835mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 33g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Sissy, these are MAGIC POTATOES!!! Thank you for teaching me how to make them!
THANK YOU, Sissy!!! They are seriously the most delicious mashed potatoes I’ve ever eaten!!!