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!