• 1 pound boiling potatoes or white new potatoes
  • 2 tablespoons salted butter
  • ¾ pound fresh uncured firm cheese, finely diced (see note)
  • 1 small clove garlic, chopped
  • Salt to taste if desired
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      968 calories; 69 grams fat; 40 grams saturated fat; 2 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 45 grams protein; 204 milligrams cholesterol; 1200 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 3 servings


  1. Boil the potatoes until tender. Drain, cool and peel.
  2. Roughly mash the potatoes with the butter.
  3. Place the potatoes in a food processor, and process, adding the cheese and garlic gradually. Continue processing until the mixture has a smooth but somewhat gluey texture, so that it forms ribbonlike strands when picked up with a spoon. Add salt and pepper to taste.
  4. Reheat briefly in a heavy saucepan, then serve.
  • In France, aligot is made only with fresh uncured cheese, available in New York at S. Calandra & Sons, 2314 Arthur Avenue (East 184th Street) in the Bronx. Dairies that make hard cheeses might also sell some of their cheese in its fresh uncured state. Using a cured cheese like Monterey Jack will produce a reasonably authentic texture, but the flavor of the dish will be sharper and saltier.

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