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Pommes Aligot Cheesy Whipped Potatoes

Pommes aligot is a French side dish made by beating finely grated Gruyère and mozzarella into smooth potatoes until they turn glossy and stretchy. Serve this cheesy whipped potato dish immediately while the cheese is warm and elastic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lb potatoes russet, peeled and cut into 1-inch pieces
  • 2 qt water cold
  • 4 tbsp butter unsalted
  • 0.5 cup heavy cream
  • 8 oz Gruyère cheese finely grated
  • 4 oz mozzarella low-moisture, finely grated
  • 0.5 tsp kosher salt plus more to taste

Method
 

  1. Put the potatoes and 2 quarts cold water in a 5-quart pot; add a little more water if needed to cover the potatoes by about 1 inch.
  2. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a knife.
  3. Drain the potatoes well and return them to the pot over low heat for 1 to 2 minutes, shaking the pot occasionally to dry them.
  4. Pass the potatoes through a ricer back into the pot.
  5. In a small saucepan, warm the butter and heavy cream over low heat until the butter melts and the cream is steaming; do not let it boil.
  6. Stir the warm butter and cream into the potatoes until smooth.
  7. Set the pot over low heat and add the Gruyère and mozzarella a handful at a time, beating with a sturdy wooden spoon until the cheese is melted and the potatoes are glossy and stretchy, about 5 to 8 minutes.
  8. Stir in the kosher salt.
  9. Taste and add more salt if needed.
  10. Serve immediately.

Notes

For the smoothest, stretchiest texture, finely grate the cheeses and add them a handful at a time. Refrigerate leftovers for up to 3 days; freezing is not recommended because it can affect the texture. For a lactose-free option, use lactose-free butter, cream, and cheeses if available.