For today’s simple pleasure, I made my own recipe which is an Americanized version of aligot, a French cheese and potatoes dish. I’ve always enriched my mashed potatoes with a lot of butter and milk, but, after adding cheese one day on a whim when I wanted to test my blender capacity, I am hooked on this combination.
4 Russet potatoes, cubed and boiled
1 brick (8 oz.) Monterey Jack cheese, cut into small cubes
1 can evaporated milk
2 TBS butter
Salt and pepper to taste
Cut up the potatoes and boil in salted water to cover on the stove. As soon as you finish cooking the potatoes (around 30 minutes on the stove), drain and place them into a blender* or food processor along with the rest of the ingredients. If you do not have a high-powered blender, I think you could also melt the cheese into the butter/evaporated milk and then rice the potatoes into the hot liquid before mixing vigorously.
The potatoes will seem a bit loose at first but will firm up quickly. Serve with a protein and greens. Have you ever tried aligot? If so, what is your favorite cheese/potato combo?
*Make sure you have enough liquid as I nearly burned out my blender with this recipe. Leftover potato water can be added as needed.