Aligot (Mashed Potatoes with Garlic and Cheese) (version imprimable)
I first ate this mashed potato with cheese in southwest France, in the Tarn region, and it was, quite simply, the best mashed potato I've ever eaten. Research on my return revealed that it involved a special, lovely cheese called Cantal, not generally available – but after many experiments I have, I think, come up with something comparable, made with farmhouse Lancashire, which has a lovely, fresh, lactic flavour.
Serves 2

Ingredients

1 lb (450 g) Desirée or King Edward potatoes
2 fat cloves garlic, peeled and halved lengthways
1 oz (25 g) butter
8 oz (225 g) Lancashire cheese, grated
salt and freshly milled black pepper
 1. Fill in the blanks with these words

Now, with an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese. Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks. When all the cheese is in, serve very quickly.
As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually. Also, if you want to keep it warm, place the bowl over a pan of simmering water, but don't leave it too long.
2. Retrouvez les mots ou expressions suivants: