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Pommes Aligot Cheesy Whipped Potatoes

Pommes aligot is a French potato dish whipped with Gruyère and mozzarella until glossy and stretchy. This stovetop method makes a smooth, cheesy side with a satisfying pull.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 505
Ingredients Method Notes

Ingredients
  

  • 2 lb potatoes russet, peeled and cut into 1-inch chunks
  • 2 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 1 cloves garlic finely grated
  • 0.5 cup heavy cream
  • 8 oz Gruyère cheese freshly grated
  • 8 oz mozzarella low-moisture whole-milk, freshly grated
  • 0.25 tsp black pepper freshly ground

Method
 

  1. Put the potatoes in a 5-quart pot and cover with cold water by 1 inch.
  2. Add 1 1/2 teaspoons of the salt.
  3. Bring to a boil over high heat.
  4. Reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  5. Drain the potatoes well.
  6. Pass them through a potato ricer or food mill back into the pot.
  7. Set the pot over low heat and stir for 1–2 minutes to steam off excess moisture.
  8. While the potatoes cook, melt the butter in a small saucepan over medium-low heat.
  9. Add the garlic and cook for 30 seconds.
  10. Stir in the cream and heat until steaming, about 2 minutes, without letting it boil.
  11. Beat the warm butter mixture into the potatoes.
  12. Add the Gruyère and mozzarella a handful at a time, beating over low heat until the cheese is melted and the potatoes are glossy and stretchy, about 3–5 minutes.
  13. Beat in the remaining 1/2 teaspoon salt and the pepper.
  14. Serve immediately.

Notes

For the smoothest, stretchiest texture, grate the cheese fresh and add it gradually over low heat. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a lactose-free version, use lactose-free butter, cream, and cheeses.