POMMES ALIGOT

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Pommes Aligot image

This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 pounds large Yukon gold potatoes, peeled and cut into large chunks
2 tablespoons coarse salt
1 clove garlic
1 cup heavy cream, heated
4 tablespoons unsalted butter
1 cup grated cheddar cheese curds or grated fresh mozzarella
1/4 cup milk, heated (optional)

Steps:

  • Place potatoes in a large saucepan, and add enough water to cover by at least 2 inches. Add salt. Bring to a boil; reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain, and return to saucepan. Stir until dry.
  • Pass potatoes and garlic through a ricer into a large bowl; Stir until smooth.
  • Return potato mixture to saucepan. Add heavy cream and butter; stir to combine. Keep warm until ready to serve.
  • Place saucepan over low heat and stir in cheese curds until melted, adding milk to thin, if necessary; serve immediately.

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