Aligot (Cheesy Mashed Potatos)


  • 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
  • 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.
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