Cheesy Mashed Potatoes aka Pommes Aligot


Cheesy Mashed Potatoes aka Pommes Aligot

  • 1.5 Lb Yukon Gold Potatoes Peeled and quartered
  • 2 Cloves Garlic Peeled
  • 1 Cup Heavy Cream
  • 1 Tbsp Unsalted Butter
  • 6 Oz Fresh Mozzarella Cut into 1/4" strips (or substitute your favorite melty cheese)
  • Kosher Salt and Freshly Ground Black Pepper



In a medium pot, add the potatoes, garlic and two tablespoons of kosher salt. Add enough cold water so that the potatoes are covered by two inches. Bring to a boil and then simmer until the potatoes are fully cooked and offer no resistance when pierced with a knife, about 15-20 minutes. Drain. Immediately pass the potatoes and garlic through a food mill or ricer. These give the potatoes the best, fluffiest texture. Set aside. (If you do not have a food mill or rice, mash with a potato masher.)

In the same pot, add the butter and heavy cream. Heat over medium heat until the butter is melted. Add the still-warm, riced potato mixture and half of the cheese. Stir continuously until the cheese is fully melted and incorporated. Adjust heat to medium-low and add the remaining cheese. Continue to stir and work the potatoes until they become smooth and elastic, about 2-3 minutes more. Check for seasoning, and add salt as needed. Serve directly from the pot or transfer to a warmed serving ramekin. Enjoy immediately!