It looks like a classic mashed potato, but it is much more: a dish with an ancient history that celebrates conviviality. Let's find out the recipe for this comfort food to share
THE'aligot it is a typical dish of Aubrac, a village south of the France.
The original recipe was composed of bread and cheese and it was a unique dish offered by the monks to the pilgrims who were passing by on the Camino de Santiago de Compostela, they asked ali quid, that is, something to eat.
Ali quid then it became aliquot and finally aligot, turning into a dish based on potatoes and cheese which is being prepared today.
In the recipe that we propose in fact, that spread in more recent times, there is no bread and in its place there are potatoes.
The mash of friendship
The aligot is essentially a mashed potatoes enriched with cheese, butter, cream and garlic.
It can be served as a single dish or as a side dish to accompany the meat, but it is also excellent as a first course. Needless to say that for the taste and softness this is in all respects a true comfort food.
The characteristic of this dish is the consistency given by the presence of cheese and cream, which allowed to obtain the so-called ruban de l'amitié, that is friendship band.
Tradition wants, in fact, that the diners share the Aligot from the same plate as a sign of friendship and conviviality.
It can be served as a fondue and accompanied with croutons.
Everyone, with a special toothpick, can dip his crouton in the hot pot of potatoes and cheese.
How to make mashed potatoes well
The recipe of aligot
Ingredients
500 g of floury potatoes
250 g of fresh toma
100 ml of fresh cream
50 g of butter
a clove of garlic
salt and pepper
Method
Boil the potatoes with the peel starting from cold water.
When they are soft crush them and, if you want a softer consistency, blend them.
Cook over a very low heat with the butter and then add the already hot cream, the minced garlic (if you like) and the cheese.
Stir until all is well blended.
The aligot is ready when you take the potato and cheese puree from the pot with a wooden spoon and a kind of ribbon will come out of it.
Add salt and pepper to taste.
