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Potato Puree (Aligot)

ingredients

serves 6
1 1/2 lb (700 g) potatoes, peeled weight
1/3 cup (75 g) butter
175 g (6 oz) Cantal cheese, thinly sliced
1 clove of garlic, crushed
salt and freshly ground black pepper
2 tbsp double cream (heavy cream)

method

1. Cook the potatoes in their skins until tender. Peel and sieve.

2. Return to the pan. Over a medium heat add the butter, in small pieces, mixing well and increasing the heat until very hot.

3. When all the butter has been melted and mixed with the potatoes, take the pan off the heat and add the thin slices of cheese, the crushed garlic and salt and pepper to taste.

4. Continue stirring and lifting up the mixture, so that the cheese is pulled into the puree, putting the pan back on to the heat occasionally to keep the contents hot.

5. Add the cream, working and pulling the puree up in the air for about 10 minutes.

6. Serve very hot to accompany grilled meats of any kind.

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