Another great classic French recipe! Pretty much what malty cheesy potato dreams are made of. Traditional French aligot uses a special cheese that has to be 24-48 hours fresh from a region in franch… but since that doesn’t get imported into America, fresh mozzarella packed in water will do!
Prep time: 5 minutes
Cook time: 35 minutes
2.5 lbs yukon gold potatoes
3/4 cup creme fraiche or sour cream
2 cloves garlic
14 oz fresh mozzarella
Cube and bring potatoes to a boil until tender. One finished, pass through a ricer to make a smooth puree.
Bring the potatoes back to a pot, and on low heat, add the creme fraiche, stir in whole garlic cloves, and add the mozzarella cheese. Heat for 15 minutes, stirring in a figure 8 pattern until smooth and melty, serve HOT!