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Sunday, June 12, 2011

French Mashed Potatoes

The French call this cheese in potatoes, Aligot.
Yukon Gold potatoes with Gruyere and mozzarella
cheese that you mash and melt to a creamy creation.
Normally I never put potatoes in a food processor
because they get to sticky from the starch but
that's what you want to do in this recipe.

2 pounds Yukon Gold potatoes, peeled
6 tablespoons unsalted butter
2 garlic cloves, minced
1 cup whole milk
1 cup Gruyere cheese, shredded
1 cup mozzarella cheese, shredded
salt to taste
black pepper to taste

Slice the peeled potatoes in one inch slices.
Rinse them in cold water and place in a large pot,
Cover with one inch of cold water, add salt to taste.
Bring to a boil over medium-high heat.
Reduce heat and simmer until potatoes are fork tender.
Drain the cooked potatoes and place in a food processor.
Add butter, garlic, and salt to taste.
Pulse until the butter is melted into the potatoes.
Add milk and continue to process until the mixture
is smooth and creamy, scraping down the sides of the bowl.
Return potato mixture to the pot and set over medium heat.
Slowly add in the cheeses stirring until completely melted.
Adjust seasonings as necessary with salt and pepper. Serve.

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