Aligot Mash

25 minutes
6 - 8
  • 5 medium size potatoes, peeled and cut into 3 cm cubes
  • 3 cloves crushed garlic
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 200g grated cheese
  • Salt & pepper for seasoning
  1. Using a 4 L saucepan with steamer insert, steam potato in for 25 minutes or until very tender when tested. Allow potato to dry in the colander for 3 minutes to remove excess moisture.
  2. Place garlic, olive oil and butter into a microwave proof bowl and cook for 30 seconds on full power, set aside.
  3. Using the same saucepan, crush potato and infused with garlic butter. Mash vigorously until roughly smooth.
  4. Finish with adding cheese and seasoning and beating with a wooden spoon until smooth and elastic.
When preparing the potatoes, cut in large pieces so they don’t retain as much water. If too small, the potato takes on too much water & the end result will be a watery mash. Leftovers make an excellent toping to a Shepherds pie or serve on crusty bread with fresh cut red onion.

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