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Donal Skehan
Pommes Aligot | DonalSkehan.com, This rich, silky, whipped potato recipe is a real celebration of wonderful French Alpine cheese.
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Pommes Aligot

March 24

Unlike making mash you want to release the starch from the potatoes to make this recipe so that they become elastic and smooth, the best way to do this is by hand with a wooden spoon. You could do it in a food processor and just use the pulse button but it is much more satisfying and you get a better result by hand.

  • serves Serves 8
  • time 90 mins

Method

  1. 1. Peel the potatoes and cut into cubes. Place in a pan of cold salted water with the garlic and bring to the boil. Turn down the heat and simmer gently for 20 minutes, or until tender. Drain and use a ricer to mash them back into the pan.
  2. 2. Meanwhile, warm the cream in a separate saucepan.
  3. 3. Set the riced potato over a medium high heat and add the butter and beat with a wooden spoon until you have a dough like consistency.

  4. TOP TIP

    Keeping the potato mixture warm is key to getting the perfect texture. Letting your potato get too cold could cause the potato to seize.
  5. 5. Once you've added all the butter, slowly pour in the warmed cream and mix well until you get a creamy mash.
  6. 6. Once all is incorporated, take the pot off the heat and add the grated cheese a handful at a time, beating hard with the wooden spoon. This can take up to 20 minutes. Season.
  7. 7. Fry the ham until crispy and stir through the chives. Crumble the crispy ham on top and serve immediately.

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Ingredients

3.3 lbs semi waxy potatoes

2 cloves garlic, peeled

2 sticks of unsalted butter, cubed

1 3/4 cups double cream

1.6 lbs grated Tomme D’Aligot or Tomme D’Auvergne (or a mix of grated alpine cheeses such as gruyere, fontina, cantal, fribourg vacherin)

3.5 oz Bayonne ham

Chives, finely chopped to serve

Salt and white pepper

1.5 kg semi waxy potatoes

2 cloves garlic, peeled

250g unsalted butter, cubed

400ml double cream

500g grated Tomme D’Aligot or Tomme D’Auvergne (or a mix of grated alpine cheeses such as gruyere, fontina, cantal, fribourg vacherin)

100g Bayonne ham

Chives, finely chopped to serve

Salt and white pepper

You'll Need

Large saucepan

Small saucepan

Colander

Potato Ricer

 

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