These French cheesy mashed potatoes take mash to the next level and beyond!
The French call these potatoes aligot. They definitely resemble a cheese fondue, with the delicious cheese pull that is so irresistble.
Traditionally, they are served with sausages and meats, but they are also delicious with roasted vegetables, or just with a spoon.
It's just pure comfort food, that the whole family will love.
You may not have heard of potatoes aligot but doesn't everyone like cheesy mash?
This dish is a speciality of the L'Aubrac region in southern France, but it is found in many southern regions.
Traditionally, it is made with tomme cheese, a regional fresh cheese, but this is not easy to find in the UK, so often mozzarella is used to make ihe potatoes more elastic.
The tomme fraiche cheese is a young tangy cheese so a good substitute is Lancashire or Cheshire cheese, as it readily melts and has a lighter taste than cheddar.
- Potatoes - a floury potato is best for mashing. My preference is maris piper or a russet variety. As the potatoes will be cooked whole in their skins, choose potatoes of a similar size for even cooking.
- Cheese - mozzarella cheese and Lancashire cheese.
- Milk - whole or semi skimmed milk.
- Garlic - garlic cloves.
- Salt - flaked sea salt.
- Pepper - freshly ground black pepper
- Nutmeg - a little grated nutmeg is delicious added to mashed potatoes.
See recipe card for quantities.
- Large saucepan with lid
- Food processor or potato ricer
- Wooden Spoon
- Cheese grater
- Sharp knife
Peel the garlic and scrub the potatoes.
⏲️ Cooking Time
Bring a large saucepan of water to the boil and add the salt.
Add the garlic and potatoes and simmer for 10-15 minutes until they are cooked. Use a skewer or fork to check that they are cooked all the way through.
Drain the potatoes and place in a clean tea towel. Retain the garlic until later.
Remove the potato skins with a blunt knife or use the tea towel.
💭 Top Tip
- Putting the potatoes in a tea towel will help to absorb excess moisture and protects your hands from the heat.
- A gentle rub with the towel should take the skin off.
Grate the Lancashire cheese and cut the mozzarella into small pieces.
Put the potatoes in the bowl of a food processor.
Process the potatoes for 1 minute until totally smooth.
If you don't have a processor, pass the potatoes through a ricer back into the saucepan. You could also use a potato masher then pass the mixture through a sieve.
Return the potato mixture to the saucepan.
Finely chop or crush the garlic and add to the potatoes with the cheese, crème fraiche, milk and pepper.
Over a medium heat, stir the mixture until the cheese melts.
Beat vigorously for about 3 minutes.
The mixture should start to come away from the sides, and be stretchy and elastic, when the cheesy mashed potatoes are ready.
Check the seasoning before serving.
Stir in some grated nutmeg if liked.
🥗 Serve with
- Pork Confit
- Salmon Meuniere
- Rack of Pork
- Coq au Vin
- Duck Confit
- Roast Chicken
- Roast Partridge
- Slow Roast Lamb Shoulder
- Picanha Beef
- Cannon of Lamb
- Cheese - use a cheese that melts well, without too strong a flavour , such as cheddar, emmental or other Swiss cheese.
- Potatoes -any flour potato such as King Edward or other old potatoes.
- Onion - add some onions fried in butter or some raw spring or green onions sprinkled over the top of the French mashed potatoes.
- Spicy - add half a teaspoon of cayenne pepper, paprika, cajun seasoning, chilli powder or chilli flakes for heat.
- Refrigerator - cool to room temperature and store for up to 3 days in the refrigerator.
- Freezer - pack in an airtight container and freeze for up to 2 months. Leave in the fridge to defrost overnight.
- To reheat - Place in a saucepan and stir over a medium heat until hot.
More French potato recipes to try
French Cheesy Mashed Potatoes
- large saucepan with lid
- Food processor or potato ricer
- wooden spoon
- Cheese grater
- sharp knife
- 2 cloves garlic
- 800 g potatoes maris piper
- 200 g Lancashire cheese
- 125 g mozzarella cheese
- 2 tablespoon creme fraiche
- 1 teaspoon salt
- ½ teaspoon pepper
- 80 ml milk
- ¼ teaspoon nutmeg grated
- Peel the garlic and scrub the potatoes.
- Bring a large saucepan of water to the boil and add the salt.
- Add the garlic and potatoes and simmer for 10-15 minutes until they are cooked.
- Drain the potatoes and place in a clean tea towel. Retain the garlic.
- Remove the skins with a blunt knife or use the tea towel.
- Grate the Lancashire cheese and cut the mozzarella into pieces.
- Put the potatoes in the bowl of a food processor.
- Process the potatoes for 1 minute until totally smooth.
- Return the mixture to the saucepan.
- Finely chop or crush the garlic and add to the potatoes with the cheese, creme fraiche, milk and pepper.
- Over a medium heat, stir the mixture until the cheese melts.
- Beat vigorously for about 3 minutes.
- The mixture should start to come away from the sides and be stretchy and elastic when it's ready.
- Check the seasoning before serving and grate in some nutmeg if liked.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.