French Mashed Potatoes With Cheese And Garlic (aligot)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs yukon gold potatoes, peeled, cut into 1/2-inch thick slices, rinsed well and drained (4-6 medium)
• table salt
• 6 tablespoons unsalted butter
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 -1 1/2 cup whole milk
• 4 ounces mozzarella cheese, shredded (about 1 cup)
• 4 ounces gruyere cheese, shredded (about 1 cup)
• ground black pepper

Recipe

• 1 place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. partially cover saucepan with lid and bring potatoes to boil over high heat. reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. drain potatoes and dry saucepan.
• 2 transfer potatoes to a food processor (this step is important to get the aligot texture). add butter, garlic, and 1 1/2 teaspoons salt. pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
• 3 return potato mixture to saucepan and set over medium heat. stir in cheeses, 1 cup at a time, until incorporated. continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. if mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. season with salt and pepper. serve immediately.