It’s no secret amongst my friends and family that I despise powdered mash. I’d rather go without than let that darken my plate. It’s not like mashed potatoes are hard to do either, you could even microwave the potatoes if you wanted. I know using Deb is easier but it’s also nastier and tastes like cardboard to me.
I got this recipe from Matthew Evans’ The Weekend Cook which I received in a gift bag from Greenwood Plaza. I had actually mistaken him, and constantly mistake him for the other chef Peter Evans on Fresh TV. Matthew Evans is SMH’s much feared food critic and we saw a little behind the scenes action on how the SMH Good Food Awards affect the restaurants on the ABC show -oops SBS show (thanks Jobe!) Heat in the Kitchen (unfortunately I missed 2 episodes so if anyone has these or knows where I can get them….).
I didn’t know what to expect from his cookbook but flicking through it, I particularly liked the styling in it and the dishes and accessories-turns out they are not shop bought but rather from personal collections although I did recognise one Limoges cup and saucer set from the shops. Upon closer scrutiny, quite a few of the recipes appealed to me, the one for homemade crumpets I am saving until it gets a little colder and/or I have more time on my hands. This one was my other favourite, not only because my husband adores mashed potato but because I adore it too. As long as it’s not Deb of course.
The L’aligot is incredibly rich, my husband who can normally wolf down a bowl of mash could only get halfway through his portion. Indeed, you could reduce the amount of cheese in this if it is too rich or just serve it as an elegant quenelle shaped portion next to a fabulous steak. If anything the method including the proportions of milk, butter and steamed garlic are perfect for making a buttery smooth mash so you could leave out the cheese altogether and just have it as the perfect smooth mash.
L’aligot
Serves 6
- 1kg starchy potatoes, peeled
- 2-3 cloves garlic, peeled
- 375ml (1 1/2 cups) milk
- 150g butter
- 300g provolone or other mild melting cheese, grated
Cooking time: 25 minutes
1. Steam the potato with the garlic cloves. When the potatoes are cooked as soft as goose down right through, mash them, with the garlic as finely as possible (I used my potato ricer with the finest sieve insert).
2. Put the milk in a large heavy based saucepan and bring to the boil. Vigorously beat in the potato a spoonful at a time with the butter. Turn down the heat and beat until potato is light and fluffy. You can use a hand mixer to do this if it’s strong enough, or plop into the Kitchenaid.
3. Sprinkle in the cheese, beating the whole time. The mixture will take on a gloss and come away from the side of the pan as you beat it. It is then that it should be eaten or left ready to reheat and be eaten.
4. Serve with just steamed veg, or if you’ve got the constitution, with oven crisped duck confit, pan fried Toulouse sausage or some braised smoked ham hock. If there are any leftovers, they’re best pan fried.
From The Weekend Cook by Matthew Evans
15 Comments | Add your own
Hi,
When I cook my mashed potato I always thought I have to boil my potatos before I mash them.
Is steaming better? I never really steam anything coz my pots are too small.
Alan
Ohhhhh delish! I have to try this.
I can’t believe anyone uses instant mash…it’s SO GROSS!
Hi Alan-I usually do boil mine for mash but either it was the potatoes that I bought being more suited to mash (I used red chats instead of yellow chats) but this made really good mash. What I did as I have the same issue and can’t be bothered taking out my huge 20L pot is steam it in the microwave in a large bowl in which a small upturned plate is placed with some water underneath it and the potatoes on top of the plate.
Hi Kel-Its definitely one to try with Winter coming up!
I know, instant mash is the devil!
That show on the ABC was great!
I thought it was funny seeing “Australia’s most successful chef” losing a hat
:D
**These potatoes sound heavenly!!** WoW!
I have to admit.. I can be a sucker for certain prepackaged foods..and Deb is one of them.
My most evil and favourite way of eating Deb is by stirring through proper butter when hot..and then cream or sour cream..and some good grated cheese (sometimes parmesan)and white pepper. Then chopped (pre-panfried) chorizo or salami or kransky or bacon stirred through is fantastic too. I’m sorry if this is making you feel ill?
This is my 10th and last NotQuiteNigella comment catch-up for today (unless you post more later on..hehe).. You do keep me on my toes.. but I also love finding new things here all the time!!
p.s. I never serve Deb to anybody.. It’s only ever been a hidden item in the pantry I’ve used for mindless snacking.
Wasn’t Heat in the Kitchen on SBS?
Probably not…
Just finished reading his book, Never Order Chicken on Monday, the other week. Really god read.
And I agree with you on the Deb front. Awful stuff. My housemates liked it, I despised it.
Hi popeye-I wish they’d repeat it! I know its a few years old but the restaurants are still around… Hehe yes I think claiming to be Australia’s most successful is always going to raise eyebrows. I think Tetsuya might be the one that would claim it and be least contested.
Hi Maria-Hehe I have friends who like and use Deb. I think my sister used to like it too from memory….
Your description sounds nice but I am more thinking of it with real potato. Actually did you see an episode of Kitchen Nightmares USA where the chef used instant mash and just stirred butter through it and said that the diners didn’t notice the difference? So I guess with some people it doesn’t matter and I suppose it probably is a cupboard staple for people (hidden or not).
I love comments so feel free to comment any time about anything!
Hi Jobe-Oops you’re right, Heat in the Kitchen was on SBS. Must go change that now
Oh cool, thanks for the recommendation, I’ll definitely have a read of it!
Yes.. I did see that Ramsay’s Kitchen Nightmares episode. I’d be livid if I were served instant mash in a restaurant.. or just any kind of eatery!
I don’t like short cuts when I’m out!
I remember a lovely romantic getaway with my husband in the forest-y, hilly Dandenongs in Melbourne and our accommodation was a lovely self contained cottage near the summit of Mt Dandenong. We tried so hard to find good food up there and didn’t.. One place served a “gourmet pizza” (ie. they put sundried tomatoes on it) with a shop-bought, bready frozen pizza base… So disappointing. Some people call me a food snob for wanting an authentic, thin crispy yeast base.. but I don’t care.
Hi Maria-Yes I am positive that when the Park Hyatt first opened its harbourkitchen restaurant many years ago that they served my friend Deb instant mash (she knows as she’s my friend that likes and uses Deb) and they microwaved her steak as her steak had the grey around the edges that microwaves do to red meat. We were not happy especially when you’re paying top dollar.
That getaway sounds divine-a bit disappointing the food wasn’t as good to match. The only people that would call someone a snob for that would be the kind that don’t see a problem with taking shortcuts in a nice restaurant. I would be totally disappointed too!
Ooh, I loved that show! I was so sad to miss a couple of episodes as well. I just wish I had better SBS reception!
Hi Julie-It was great wasn’t it! I wish I had a better memory as I kept forgetting it was on
Is it wise to beat mashed spuds with a motorized mixer? That’s the best way to turn them into glue.
Hi Cheese it all-Actually I’ve made it many times and it has never turned into glue in the slightest. I’m not sure why yours does. Perhaps it’s the amount of milk and butter in this recipe. Also I think you’ll find that using an electric mixer is better than using a food processor for it.
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