Aligot with Missiska cheddar

Jersey royal


Aligot with Missiska cheddar

Preparation: 20 minutes / Cooking: 25 minutes / Portions: 4


  • 1.25 l (5 cups) Yukon Gold potatoes, peeled and cubed
  • 125 ml (1/2-cup) 35% cream
  • 4 garlic cloves, chopped
  • 60 ml (1/4-cup) butter
  • 60 ml (1/4-cup) milk, approximately
  • 225 g (1/2-lb) fresh Missiska cheddar, cut into thin slices or chunks
  • Salt and pepper


  1. In a large pot of boiling salted water, cook the potatoes until very soft. Drain.
  2. Meanwhile, in a small pot, bring the cream and garlic to a boil. Simmer for around 5 minutes. Strain, and discard the garlic.
  3. Using a masher or a ricer, mash the potatoes with the butter. Combine the garlic cream with the milk until just blended.
  4. Add the cheese, and heat on medium-low, stirring with a wooden spoon until the cheese is melted and the mash very elastic. Add milk as needed. Add salt and pepper.

Recipe taken from the Ricardo website.