Recipes

Aligot with Missiska cheddar

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

Ingredients

• 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

Preparation

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.