Monday, November 30, 2009

potatoes aligot

Potatoes Aligot
1 lb. potatoes, in large chunks (I don't peel, but that's my preference)
1/2 c. cream, warmed
4 T. butter
2 cloves garlic, pressed
4 oz. gruyere, or other cheese
salt + pepper

Boil potatoes until tender, but not mushy (~15 minutes, dependent on size). Drain. Mash them (or rice/whip) until smooth. Return to pot over very low heat, mix in cream, butter, and garlic. Add cheese and whip until elastic. Enjoy!
Yield: 4 side dish servings