Pescatarian Archives

Chilli recipes

Aligot (cheesy mash potato)

25 minutes

Aligot (cheesy mash potato)

Serves 4 as a starter

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

6 - 8 potatoes, peeled and chopped
65 g butter
4 garlic cloves, finely chopped
1⁄2 cup milk
350 g mature Cheddar, grated
Sea salt and freshly ground black pepper, to taste

Method

Boil the potatoes in salted water until soft. Drain and pass through a sieve or ricer.

Melt the butter in a saucepan and fry the garlic. Add the potato and mix through, then add the milk, stirring gently.

Add the cheese a handful at a time, stirring and letting it melt after each addition. Stir vigorously until glossy. Season to taste.

Cook's note: What's better than mashed potato? Mashed potato with loads of cheese. You can thank the French for this genius idea (of course), they call it aligot and it originates in the Aubrac region of the country. It's traditionally made with Tomme de Laguiole or Tomme d’Auvergne cheese, but you can also use mozzarella, or any cheese you fancy, really.

Discover more cheesy recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Parusha Naidoo’s “gut-healing” guacamole

Coconut seafood and Asian greens stir-fry

Sticky chilli smoked snoek

Beetroot salad with hot cross bun croutons

Sweet-potato salad with braaied garlic and salsa verde

Mixed baby veg and tofu vermicelli

Braaied fish parcels with coconut sauce

Turmeric-fried eggs with coconut chutney

Marmalade-baked Camembert with home-made scones

Garlic-poached salmon with Tenderstem broccoli

Tenderstem Broccoli-and-ricotta pasta bake

Aligot (cheesy mash potato)

Aligot (cheesy mash potato)

Ingredients

Method