Aligot (Garlic and Cheese Mashed Potatoes)
A killer America's Test Kitchen recipe. Careful -- it can get too salty very easily.
- 2 lbs Yukon Gold potatoes (about 4), peeled and cut into 1/2-inch-thick slices
- 6 Tbsp (3/4 stick) unsalted butter, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 1 to 1-1/2 C whole milk
- 4 oz mozzarella cheese, shredded (about 1 cup)
- 4 oz Gruyère cheese, shredded (about 1 cup)
1. Place the cut potatoes in a colander and rinse under cold running water until the water runs clear. Drain thoroughly. Place the potatoes in a large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover the saucepan with a lid and bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain the potatoes and dry the saucepan.
2. Transfer the potatoes to a food processor; add the butter, garlic, and 1-1/2 tsp salt. Pulse until the butter is melted and incorporated into the potatoes, about 10 pulses. Add 1 cup of the milk and continue to process until the potatoes are smooth and creamy, about 20 seconds, scraping down the sides halfway through.
3. Return the potato mixture to the saucepan and set over medium heat. Stir in the cheeses, 1 cup at a time, until incorporated. Continue to cook the potatoes, stirring vigorously, until the cheese is fully melted and the mixture is smooth and elastic, 3 to 5 minutes. If the mixture is difficult to stir and seems thick, stir in the remaining milk, 2 tablespoons at a time, until the potatoes are loose and creamy. Season with salt and pepper to taste. Serve immediately.