Traditional Aubrac Aligot
Ingredients
- 2.2 lbs Potatoes for mashing
- 15.87 oz Tomme fraîche cheese
- 4 Cloves of garlic
- 7.05 oz Crème fraîche
- Salt
- Pepper
Instructions
- Wash the potatoes.
- Slightly crush the unpeeled garlic cloves.
- Put the potatoes and garlic cloves in a pot. Cover with cold salted water (10 g of coarse salt per liter of water).
- Cook for about 40 minutes from boiling. Check doneness with the tip of a knife.
- Peel the hot potatoes and pass the flesh through a food mill.
- Use a garlic press to extract the pulp from the garlic cloves.
- Cut the Tomme fraîche into pieces.
- Slightly dry out the potato and garlic mixture in the pot over low heat, stirring regularly.
- Add the Tomme fraîche pieces and the crème fraîche. Stir vigorously until you obtain a homogeneous mixture. Salt and pepper to taste.
Video
Notes
Traditional Aubrac Aligot
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