These are the cheesiest potatoes you will ever see!

Ingredients

• 2 pounds Russet Potatoes (peeled and cut into 1‑inch cubes)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 1 cup Whole Milk (room temperature)
• 8 ounces American Cheese (shredded; substitute for raw Cantal or Tomme cheese)
• 2 cloves Garlic (minced; optional for extra flavor)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Prep Potatoes

   Peel the potatoes and cut them into 1‑inch cubes. Rinse under cold water to remove excess starch.

   Time: PT5M

2. Strain Potatoes

   Place the cut potatoes in a colander and let them drain for a minute; this helps remove surface starch before boiling.

   Time: PT5M

3. Boil Potatoes

   Transfer potatoes to a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce to a simmer and cook until fork‑tender, about 20 minutes.

   Time: PT20M

   Temperature: 100°C

4. Drain and Return

   Drain the potatoes in the colander, then return them to the hot pot to let excess moisture evaporate for 2 minutes.

   Time: PT2M

5. Blend Potatoes

   Transfer the hot potatoes to a blender (in batches if needed) and blend until completely smooth. Be careful of steam; vent the lid slightly.

   Time: PT5M

6. Heat Milk and Butter

   In a saucepan, combine the milk and butter. Heat over medium heat, stirring, until the butter melts and the mixture is hot but not boiling.

   Time: PT5M

   Temperature: 80°C

7. Combine Milk with Potatoes

   Slowly pour the hot milk‑butter mixture into the blended potatoes while stirring continuously to create a uniform mash.

   Time: PT5M

8. Melt Cheese

   Add the shredded American cheese a handful at a time, stirring after each addition until fully melted and the mixture becomes elastic and stretchy.

   Time: PT8M

9. Season

   Stir in minced garlic, salt, pepper, and an optional pinch of nutmeg. Taste and adjust seasoning as needed.

   Time: PT2M

10. Serve

    Transfer the aligot to a serving bowl and serve immediately while hot and stretchy. It pairs beautifully with roasted meats or a simple green salad.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

4g