Ingredients

Method

Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and return them to the pot. Allow them to dry over low heat for a few minutes, shaking the pot occasionally to prevent sticking.

While the potatoes are drying, heat the cream, butter, and garlic in a small saucepan over low heat, stirring occasionally, until the butter is melted and the garlic is fragrant.

Mash the potatoes with a potato masher or pass them through a potato ricer into a large mixing bowl. Gradually add the warm cream mixture, stirring until the potatoes are smooth and creamy.

Fold in the grated cheese, a little at a time, stirring vigorously until the cheese is melted and the potatoes are smooth, elastic, and stretchy. Season with salt and pepper to taste.

Serve the aligot immediately, as a side dish to grilled meats or sausages.