Aligot (Cheesy Mashed Potatos)

By: Jeffrey Eisner

Aligot (Cheesy Mashed Potatos)
cuisine icon Cuisine
French
cuisine icon Course
Side Dish
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Jeff’s Tips:","I used 4 cups shredded Gruyère/Swiss and 2 cups shredded mozzarella, but you can just as well use Gouda, Cheddar, Colby Jack, Mexican/taco blend, or Monterey Jack. Any melty cheese will do! If you want your aligot to be a bit creamier, simply add up to another cup of cream in Step 4 when it begins to stretch. If you really want to make these potatoes over the top, add a package of Boursin or 3⁄4 cup Garlic Herb Cheese (page 21) when adding the cheese in Step 4.","To Serve 1–2:","Halve all of the ingredients. (NOTE: The amount of water added in Step 1 will always be 1 cup no matter what, as that creates the steam for cooking.) Cook time remains the same."]
cuisine icon Keywords
30 minutes, 4-6 servings, cheesy, french, french-style, heavy cream, instant pot, kosher salt and black pepper, mashed potatoes, pressure cook, salted butter, shredded gruyère/swiss or mozzarella cheese, side dish, yukon gold or idaho (russet) potatoes

serving icon Servings
4-6 Servings
Ingredients
  • 2 1⁄4 pounds Yukon Gold or Idaho (russet) potatoes
  • 8 tablespoons (1 stick) salted butter
  • 1 cup heavy cream
  • 6 cups (24 ounces) shredded Gruyère/Swiss or mozzarella cheese
  • kosher salt and black pepper
Instructions
  • Pour 1 cup water into the Instant Pot. Place the potatoes in a steamer basket and lower into the pot. (You can also use the trivet, but the basket is easier.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 8 Minutes. Quick release when done.
  • Using oven mitts, remove the basket and drain the liner pot. Return the liner pot to the Instant Pot, and add the potatoes back in. Using a potato masher, mash the potatoes right in the pot until most of the big chunks are gone.
  • Cancel followed by Sauté and Adjust so it’s on the Normal or Medium setting. Add the butter and mix in with the potatoes. Then, pour in the heavy cream and stir until combined.
  • In a couple of batches, add all the shredded cheese and stir in using a silicone spoon. (NOTE: Silicone-coated utensils work best with melty cheese as they won’t stick.) Keep stirring constantly and, like magic, you’ll see the potatoes begin to take on a stretchy, taffy-like consistency and officially become aligot. As you mix, taste and season as needed with the optional salt and pepper. Keep stirring until it gets nice and hot and super stretchy (about 5 minutes).
  • When done, hit Cancel followed by Keep Warm. Leave the aligot in the pot while serving as the heat is essential to keep that cheesy stretch going; it will firm up if left at room temperature for too long. To that point, once plated, enjoy sooner rather than later for best results.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.