Aligot, Stretchy Garlic Potato Purée with Fresh Tomme

What you need

• 1 kg (2 lb) floury potatoes, such as russet or Bintje
• 2 cloves garlic, peeled
• 60 g (4 tbsp) butter, cubed
• 200 ml (3/4 cup) crème fraîche, or whole milk
• 400 g (14 oz) tomme fraîche, thinly sliced; or half young Cantal and half low-moisture mozzarella
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Peel the potatoes and cut them into large chunks of roughly equal size.

2. 2

   Put the potatoes and garlic in a large pot with enough cold water to cover them by 3 cm. Salt the water generously.

3. 3

   Heat until boiling, then lower to a steady simmer. Cook until a knife slides into the biggest chunk with no resistance, 20-25 min.

4. 4

   While they cook, warm the crème fraîche in a small pan until it just steams, then keep it on the lowest heat.

5. 5

   Drain the potatoes and garlic well and leave them in the colander for 2 min so the surface moisture steams away.

6. 6

   Press the potatoes and garlic through a ricer or food mill back into the empty pot.

7. 7

   Return the pot to a low flame. Beat in the butter, then the warm crème fraîche, until smooth.

8. 8

   Add the tomme a handful at a time, working each batch in with a wooden spoon in a figure-eight before adding more.

9. 9

   Keep beating over low heat until the purée turns glossy and pulls away from the spoon in long elastic ribbons, 8-10 min. Do not let it bubble, or the cheese turns oily.

10. 10

    Season with salt and pepper and serve straight away while it still stretches.

Imported from cookingtv-channel.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.