L'aligot
Serves 6
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1kg starchy potatoes, peeled
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2-3 cloves garlic, peeled
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375ml (1 1/2 cups) milk
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150g butter
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300g provolone or other mild melting cheese, grated
Cooking time: 25 minutes
Step 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).
Step 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.
Step 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.
Step 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