- 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
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
2 to 3 servings
- Boil the potatoes until tender. Drain, cool and peel.
- Roughly mash the potatoes with the butter.
- 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.
- 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.