FRENCH MASHED POTATOES WITH GRUYÈRE AND MOZZARELLA CHEESE (ALIGOT)

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So, who among us doesn’t adore mashed potatoes? I personally don’t know one person who doesn’t love them. After all, what’s not to love? They are creamy and full of butter, and well, need I say more? (It’s the butter that gets you every time!)

But this amazing preparation for a simple Solanum tuberosum (Yukon Gold potato) is just over the top delicious. It simply takes the whole “mashed potatoes” as everyone’s favorite side dish to a whole new level of decadence.

Now granted, these mashed potatoes would not be good with turkey gravy. Or any gravy, for that matter. And the consistency is very different from most mashed potatoes because of the addition of cheese. But wait till you wrap your lips around these potatoes. If you aren’t moaning with pleasure, you may not still be alive!

Speaking of which, I’m going to tell you a story about a woman and her favorite toast (as in cheers, cin-cin, salute) that I recently read in her obituary. (And yes I do read the obituaries every day just to make sure I haven’t inadvertently passed over without my knowledge.)

This supposedly old Irish toast was provided at the bottom of a long testimony to how much the woman had loved life. And of course, to how much she was going to be missed by everyone who knew her. And if this toast is any indication of how this fun and obviously classy lady had lived her life, the entire world should be mourning her loss! And apparently she only started offering up this toast after she turned ninety. But then, by the time you reach 90, everyone pretty much lets you say or do whatever you darn well please anyway. (Like the age thing ever stopped any of my friends from doing or saying anything they darn well pleased!)

But on to the toast that I too plan to use when I am with good friends and about to partake of a lovely little drinky poo. (And no, I’m not going to wait until I’m 90 to offer up these sage words when I lift a glass. Life is simply too short for that much restraint!)

Here’s to those who love us!

And for those who don’t love us,

May God turn their hearts.

And if He cannot turn their hearts,

May He turn their ankles,

So we may know them by their limping!

  • 2 lbs. Yukon gold potatoes (about 4-6), peeled and diced into ½-1inch chunks
  • 3 T. unsalted butter
  • 2-3 cloves garlic, grated
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • about 1 c. whole milk, warmed
  • 4 oz. mozzarella cheese, grated
  • 4 oz. Gruyère cheese, grated

Cover the potatoes with cold water in a medium sized pot. Bring to a boil, salt the water, reduce heat and cook until the potatoes are fork tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter, grated garlic, salt, pepper and ½ cup of the warm milk to the potatoes. Beat away until the potatoes are creamy and smooth with either a hand mixture or potato masher. Add additional milk as needed. Return the pot to the stove and turn the burner on low. Mix in the cheeses until completely melted and incorporated, stirring frequently. Adjust seasonings. Serve immediately or cover the pot and hold in a warm oven.

 

Please let me know if you like this recipe. Thanks