Pomme Aligot (Cheesy Mashed Potatoes)

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A silky, stretchy French-style aligot made with russet potatoes, butter, warm cream, and mozzarella for the perfect cheesy pull every time.

Prep Time10

Cook Time15

Course: Appetizer

Cuisine: French

Servings:

Boil the potatoes: Peel the russet potato, cut into chunks, and boil for about 15 minutes or until completely fork-tender. Drain well.
Run through a sieve: While still hot, press the boiled potatoes through a fine-mesh sieve or potato ricer into a bowl. This creates the ultra-smooth, lump-free base that gives aligot its classic silky texture.
Incorporate butter and cream: Add the salted butter and warmed heavy cream to the sieved potatoes. Gently stir until fully combined and creamy, keeping the mixture warm so everything emulsifies smoothly.
Melt in the mozzarella: Place the pot over low heat and slowly add the shredded low-moisture mozzarella. Stir continuously with a wooden spoon or spatula until the cheese melts fully and the mixture becomes glossy, stretchy, and ribbon-like.
Season and adjust texture: Add salt to taste. If the aligot feels too thick, stir in 1–2 tablespoons of warm cream until you reach that perfect elastic, pour-and-stretch consistency.

Storage: Store leftovers in an airtight container for up to 3 days. The texture thickens as it cools but revives beautifully when reheated.

Reheating: Warm gently in a pot over low heat. Add a splash of cream or milk and stir until elastic again.

Cheese substitution: Low-moisture mozzarella melts best, but Monterey Jack or a mild white cheddar can work in a pinch.

Freezing: Not recommended—dairy-heavy potatoes tend to separate once thawed.