Large spoon or spatula for stirring the ingredients
Serving dish or bowl for presenting the Vegetarian Aligot
Ingredients
4poundspotatoespeeled and cut into chunks
4clovesgarlicminced
2cupsshredded mozzarella cheese
2cupsshredded Gruyère or Comté cheese
1cupwhole milk
½cupunsalted butter
Saltto taste
Pepperto taste
Instructions
In a large pot, bring water to a boil. Add the potato chunks and minced garlic to the boiling water. Cook until the potatoes are tender, about 15-20 minutes.
Drain the cooked potatoes and garlic, then return them to the pot.
Over low heat, add the butter to the pot and mash the potatoes and garlic until smooth.
Gradually pour in the milk while continuing to mash the potatoes, ensuring a creamy consistency.
Add the shredded mozzarella and Gruyère or Comté cheese to the pot, stirring until the cheese is melted and fully incorporated into the mashed potatoes.
Season with salt and pepper to taste. Continue to stir until well combined.
Remove the pot from heat and transfer the Vegetarian Aligot to a serving dish.
Serve hot and enjoy!
Notes
Tips and Tricks
Cut the potatoes into uniform chunks for even cooking.Use starchy potatoes like Russet or Yukon Gold for a fluffy texture.Mash the potatoes while they are still warm for easier incorporation of the cheese.Gradually add the milk while mashing to control the consistency of the Aligot.Shred the cheese finely to aid in its melting process.Stir the Aligot continuously over low heat to prevent burning or sticking.For added flavor, you can infuse the milk with herbs like thyme or rosemary before adding it to the mashed potatoes.