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Gallery Pommes Aligot Recipe Summary Servings: 2

Ingredients Ingredient Checklist 2 pounds large Yukon gold potatoes, peeled and cut into large chunks 2 tablespoons coarse salt 1 clove garlic 1 cup heavy cream, heated 4 tablespoons unsalted butter 1 cup grated cheddar cheese curds or grated fresh mozzarella 1/4 cup milk, heated (optional)

Gallery Pommes Aligot

Recipe Summary Servings: 2

Pommes Aligot

Pommes Aligot

Pommes Aligot

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 2 pounds large Yukon gold potatoes, peeled and cut into large chunks 2 tablespoons coarse salt 1 clove garlic 1 cup heavy cream, heated 4 tablespoons unsalted butter 1 cup grated cheddar cheese curds or grated fresh mozzarella 1/4 cup milk, heated (optional)

Directions

Place potatoes in a large saucepan, and add enough water to cover by at least 2 inches. Add salt. Bring to a boil; reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain, and return to saucepan. Stir until dry.

Pass potatoes and garlic through a ricer into a large bowl; Stir until smooth.

Return potato mixture to saucepan. Add heavy cream and butter; stir to combine. Keep warm until ready to serve.

Place saucepan over low heat and stir in cheese curds until melted, adding milk to thin, if necessary; serve immediately.

Reviews (8)

 Add Rating & Review     13 Ratings   5 star values:        4    4 star values:        3    3 star values:        4    2 star values:        1    1 star values:        1

Reviews (8)

Add Rating & Review     13 Ratings   5 star values:        4    4 star values:        3    3 star values:        4    2 star values:        1    1 star values:        1

Add Rating & Review

13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1

13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1

13 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1

  • 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       03/24/2009   What is a ricer? Can I just use a mixer? As far as curds - I tend to use a suitable substitute ingred (in this case my favorite cheese) if I cannot find what the recipe calls for. This tends to happen quite often with MS recipes!! :)  

Martha Stewart Member     Rating: Unrated       03/20/2009   I made the recipe with mild cheddar cheese instead of cheese curds and it was great!!  

Martha Stewart Member     Rating: Unrated       03/19/2009   I live in southwest Virginia. Where can I find the "cheese curds" used in this recipe? Thanks.

    Martha Stewart Member

    Rating: Unrated 03/24/2009

What is a ricer? Can I just use a mixer? As far as curds - I tend to use a suitable substitute ingred (in this case my favorite cheese) if I cannot find what the recipe calls for. This tends to happen quite often with MS recipes!! :)

Rating: Unrated

Rating: Unrated 03/20/2009

I made the recipe with mild cheddar cheese instead of cheese curds and it was great!!

Rating: Unrated 03/19/2009

I live in southwest Virginia. Where can I find the “cheese curds” used in this recipe? Thanks.

All Reviews for Pommes Aligot

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pommes Aligot

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest