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Paris mash or "Aligot" puree recipe
Potato puree is one world-know side dish. French puree or Paris mash or Aligot is a softer and creamier puree that everyone must try. With this easy recipe, learn how to prepare it here.
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Ingredients
number of servings
4
- 500 g potato
- 1 clove garlic
- butter
- 1 dash of milk
- 2 tablespoon heavy cream
- 250 g gruyere and mozzarella cheese
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Directions
60 min.
1. Step
Cut the mozzarella into cubes and coarsely grate the gruyere.
2. Step
Wash the potatoes thoroughly. Make a cut in the centre around the circumference of the potato. Place in a pot of cold water and cook until tender. Boil them with the skin on and whole. Remove from the heat and peel.
3. Step
Mash the potato while hot. Place the mashed potatoes in a saucepan and bring to a low heat.
4. Step
Add the chopped garlic clove, a splash of milk and stir. When it is integrated, add a little cream, salt and pepper. Stir until combined.
5. Step
Add half of the cheese and stir with a wooden spoon constantly over low heat.
6. Step
Once everything is integrated, add the rest of the cheese and a spoonful of cream.
7. Step
Stir again while the cheese melts. When it is almost all melted, whisk more vigorously to finish.
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