Aligote on Toast
Chef David Bouley makes cheesy mashed potatoes drizzled with white truffle oil.
Aligote on Toast
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Aligote on Toast
Chef David Bouley makes cheesy mashed potatoes drizzled with white truffle oil.
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The Martha Stewart Show, April 2012
- Yield Serves 6 to 8 as an appetizer; 4 as a side dish
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Ingredients
- 1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks
- Coarse salt and freshly ground black pepper
- 1/2 cup milk, warmed
- 4 tablespoons unsalted butter
- 2 ounces Langres cheese
- 2 ounces Monte Enebro cheese
- White truffle oil, for serving
- Toasted baguette slices, for serving
Directions
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Place potatoes in a large saucepan and add enough water to cover; generously salt water and bring to a boil, adjusting the heat so that the water is bubbling, but not too rapidly. Cook until potatoes are tender, about 20 minutes.
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Drain and mash or pass potatoes through a ricer into saucepan. Place over low heat and add milk; stir to combine. Add butter and stir until melted. Beat with a wooden spoon until stringy.
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Remove from heat and stir in cheeses until melted; season with salt and pepper. Transfer to a bowl and drizzle with truffle oil. Serve with toasts.
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