FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)

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The finished potatoes should have a smooth and
slightly elastic texture. White cheddar can be substituted
for the Gruyere. For richer, stretchier aligot, double the mozzarella.

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  • 6

Ingredients

  • NOTE:
  • 2 pounds Yukon Gold potatoes (4 to 6
  • medium), peeled, cut into /2-inch-thick slices,
  • rinsed well, and drained
  • Table salt
  • 6 tablespoons unsalted butter
  • 2 medium garlic cloves, minced or pressed
  • through garlic press (about 2 teaspoons)
  • 1-1/2 cups whole milk
  • 4 ounces mozzarella cheese, shredded
  • (about 1 cup) (see note)
  • 4 ounces Gruyere cheese, shredded (about
  • 1 cup) (see note)
  • Ground black pepper
  • The Science of Stretch: Rough 'Em Up
  • Normally we wouldn't dream of mashing potatoes in a food processor,
  • let alone whipping them by hand for a protracted period—two
  • techniques called for in our aligot recipe. Such rough handling causes
  • the release of amylose, the tacky gel-like starch found in potatoes
  • that spells the end of light, fluffy texture, But in these cheesy, garlicky
  • French mashed potatoes, the release of amylose is actually a good thing.
  • When combined with the cheese in the recipe, it helps produce aligot's
  • signature stretch.
  • Here's how it works: When cheese is stirred vigorously into the hot
  • boiled potatoes, this rough treatment causes the waterlogged starch granules
  • in the spuds to burst, releasing sticky, gluey amylose. At the same time, the protein molecules in the melting cheese are uncoiling and stretching
  • out like curly hair straightened by a flat iron. When amylose released from the potatoes comes into contact with the uncoiled proteins, it links them together into long, elastic fibers that give aligo

Preparation

Step 1

1. Place potatoes in large saucepan; add water to
cover by 1 inch and add 1 tablespoon salt. Partially
cover saucepan with lid and bring potatoes to boil
over high heat. Reduce heat to medium-low and
simmer until potatoes are tender and just break apart
when poked with fork, 12 to 17 minutes. Drain
potatoes and dry saucepan.
2. Transfer potatoes to food processor; add
butter, garlic, and 11/2 teaspoons salt. Pulse until
butter is melted and incorporated into potatoes,
about ten 1-second pulses. Add 1 cup milk and
continue to process until potatoes are smooth and
creamy, about 20 seconds, scraping down sides
halfway through.
3.Return potato mixture to saucepan and set over
medium heat. Stir in cheeses, 1 cup at a time until
incorporated. Continue to cook potatoes, stirring
vigorously, until cheese is fully melted and mixture
is smooth and elastic, 3 to 5 minutes. If mixture is
difficult to stir and seems thick, stir in 2 tablespoons
milk at a time (up to 1/2 cup) until potatoes are loose
and creamy. Season with salt and pepper. Serve
immediately.

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