Aligot

INGREDIENTS

1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks

Coarse salt and freshly ground black pepper

1/2 cup milk, warmed

4 tablespoons unsalted butter

2 ounces Langres cheese

2 ounces Monte Enebro cheese

White truffle oil, for serving

Toasted baguette slices, for serving

DIRECTIONS

STEP 1

Place potatoes in a large saucepan and add enough water to cover; generously salt water and bring to a boil, adjusting the heat so that the water is bubbling, but not too rapidly. Cook until potatoes are tender, about 20 minutes.

STEP 2

Drain and mash or pass potatoes through a ricer into saucepan. Place over low heat and add milk; stir to combine. Add butter and stir until melted. Beat with a wooden spoon until stringy.

STEP 3

Remove from heat and stir in cheeses until melted; season with salt and pepper. Transfer to a bowl and drizzle with truffle oil. Serve with toasts.

SOURCE

The Martha Stewart Show, April 2012

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