🧀 Aligot aux Tommes Fraîches (Cheesy Potato Purée)
A traditional dish from Aubrac, famous for its creamy texture and cheese pull.
Ingredients:
• 1 kg potatoes (starchy, like Russet)
• 400 g Tomme cheese (or Cantal/Emmental if unavailable)
• 200 ml heavy cream
• 50 g butter
• 2 garlic cloves
• Salt, to taste
• Black pepper, to taste
Instructions:
1️⃣ Peel potatoes and boil them in salted water with garlic cloves until soft.
2️⃣ Drain and mash the potatoes until smooth.
3️⃣ Add butter and cream, mixing until creamy.
4️⃣ Cut Tomme cheese into thin strips.
5️⃣ Stir cheese into the hot potato mixture over low heat.
6️⃣ Beat vigorously with a wooden spoon until smooth, elastic, and stretchy.
7️⃣ Serve piping hot, with cheese strands pulling beautifully.