Pommes Aligot

This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.

  • Servings: 2
Pommes Aligot

Source: The Martha Stewart Show, March 2009

Ingredients

  • 2 pounds large Yukon gold potatoes, peeled and cut into large chunks
  • 2 tablespoons coarse salt
  • 1 clove garlic
  • 1 cup heavy cream, heated
  • 4 tablespoons unsalted butter
  • 1 cup grated cheddar cheese curds or grated fresh mozzarella
  • 1/4 cup milk, heated (optional)

Directions

  1. Place potatoes in a large saucepan, and add enough water to cover by at least 2 inches. Add salt. Bring to a boil; reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain, and return to saucepan. Stir until dry.

  2. Pass potatoes and garlic through a ricer into a large bowl; Stir until smooth.

  3. Return potato mixture to saucepan. Add heavy cream and butter; stir to combine. Keep warm until ready to serve.

  4. Place saucepan over low heat and stir in cheese curds until melted, adding milk to thin, if necessary; serve immediately.

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