Aligot

Ingredients

• 800 gfloury potatoes
• 1 clovegarlic
• 150 gbutter, cut into cubes
• 45 ml (3 tbsp)crème fraîche
• 150 ggrated young mature cheese
• A pinchsalt, for the cooking water
• To tastesalt and black pepper

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cook them in salted water for 20 minutes, until tender. Drain, reserving some of the cooking water.

2. 2

   Mash and season

   Mash the potatoes until smooth, adding a little reserved cooking water if needed. Grate the garlic over the mash.

3. 3

   Stir in dairy

   Return the pan to the hob over a low heat. Add the butter cubes and crème fraîche, then stir them through.

4. 4

   Add the cheese

   Add the grated cheese in batches, stirring until each addition has melted into the mash before adding the next. Keep stirring, then season with salt and pepper.

What is aligot?

Aligot is a French dish from the Aubrac region, traditionally made by working cheese into mashed potatoes until the mixture turns elastic and ribbon-like. It is richer and more stretchy than standard mash.

This version uses young mature cheese, butter and crème fraîche for a creamy texture, with garlic for a savoury edge. The gradual addition of cheese helps the mash come together evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 13g protein, 35g carbs, 43g fat.

The potatoes provide most of the carbohydrates, while butter, crème fraîche and cheese account for much of the fat; the cheese also supplies most of the protein. Pair a serving with vegetables or salad and a lean protein for a more balanced plate.

Choose potatoes that mash well

Floury potatoes: these break down readily when cooked, making a soft base that can be stirred smoothly with the dairy and cheese.

Even pieces: cut larger potatoes into similarly sized chunks if needed so they cook at roughly the same pace.

Keep some cooking water

Reserved water: potato cooking water can loosen the mash if it feels too stiff after mashing. Add it sparingly, since the butter and crème fraîche also soften the mixture.

Dry potatoes: drain them well before mashing so excess water does not dilute the rich, creamy texture.

Stir gently over low heat

Low heat: return the pan to the hob on a gentle setting before adding the butter and crème fraîche. This warms the mixture without scorching the potatoes.

Steady stirring: work the dairy through the mash before adding cheese, keeping the mixture moving around the base of the pan.

Add cheese in batches

Small additions: let each batch of grated cheese melt into the mash before adding more. This helps create a smooth, cohesive mixture rather than pockets of unmelted cheese.

Texture cue: the finished aligot should look glossy and pull into stretchy strands when lifted with a spoon. Avoid turning the heat up sharply to hurry the melting.

Serve it while hot

Fresh from the pan: aligot is at its stretchiest just after cooking, so have the rest of the meal ready before you finish stirring in the cheese.

Good pairings: serve it with roast chicken, sausages or a simple green salad. A sharp or lightly dressed side can balance the richness.

Recipe notes & tips

• Reserve a little potato water before draining, even if you do not end up needing it.
• Mash the potatoes thoroughly before adding the cheese to help avoid lumps.
• Grate the garlic finely so it distributes evenly through the mash.
• Keep the hob on low once the butter and crème fraîche go in.
• Stir each cheese addition until smooth before adding the next.
• Taste before adding extra salt, as the cheese may already be quite savoury.

Variations

• Use Tomme: replace the young mature cheese with grated Tomme for a more traditional style.
• Add herbs: stir in finely chopped chives just before serving for a fresh note.
• Boost the garlic: add another finely grated clove for a more pronounced savoury flavour.
• Add mustard: stir in a small spoonful for a gentle tang.
• Serve with greens: pair it with steamed green beans or a dressed salad to add contrast.

Common mistakes to avoid

• Watery mash: drain the potatoes thoroughly and add reserved cooking water only a little at a time.
• Lumpy potatoes: mash them well before adding the butter, crème fraîche and cheese.
• Scorched base: keep the heat low and stir around the bottom of the pan.
• Adding all the cheese at once: add it in batches and let each one melt in first.
• Unmelted cheese: keep stirring over gentle heat until the mixture is smooth and stretchy.
• Over-seasoning: taste after the cheese has melted before adding more salt.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan over low heat, stirring in a splash of milk or water to loosen the mash; the texture may be less stretchy after chilling.

Frequently asked questions