Pommes Aligot. The ultimate mashed potato upgrade for the holidays
POMMES ALIGOT. The ultimate mashed potato upgrade for the holidays is a medium American recipe that serves 6. 627 calories per serving. Recipe by Alex Belew on YouTube.
Prep: 10 min | Cook: 1 hr 21 min | Total: 1 hr 46 min
Cost: $10.30 total, $1.72 per serving
Ingredients
- 2 pounds Yukon Gold Potatoes (peeled and diced into 1‑inch cubes)
- 1 tablespoon Salt (for the cooking water and final seasoning)
- 1 cup Heavy Cream (full‑fat, for richness)
- 2 sprigs Fresh Thyme (adds aromatic flavor to the cream)
- 2 cloves Garlic (minced)
- 1 Bay Leaf (for infusing the cream)
- 1 stick Unsalted Butter (cut into cubes, softened)
- 8 oz Mozzarella Cheese (shredded)
- 8 oz Gruyère Cheese (shredded)
- to taste Black Pepper (freshly ground)
Instructions
Prepare Potatoes
Peel and dice 2 pounds Yukon Gold potatoes into 1‑inch cubes. Place them in a large pot, cover with cold water, and add 1 tablespoon salt.
Time: PT5M
Cook Potatoes
Bring the pot to a boil over high heat, then reduce to a gentle simmer and cook for 20 minutes, or until the potatoes are fork‑tender.
Time: PT20M
Infuse Cream
While the potatoes simmer, combine 1 cup heavy cream, 2 sprigs thyme, 2 minced garlic cloves, and 1 bay leaf in a small saucepan. Warm over medium heat until just below a simmer, about 5 minutes.
Time: PT5M
Steep Aromatics
Remove the saucepan from heat, cover, and let the cream steep for 20 minutes to absorb the herbs and garlic.
Time: PT20M
Rice Potatoes
Drain the cooked potatoes and pass them through a food mill or ricer back into the pot for a silky texture.
Time: PT5M
Combine Cream
Strain the aromatics out of the infused cream, then pour the hot cream over the riced potatoes. Stir vigorously until fully incorporated.
Time: PT5M
Add Butter
Fold in the cubed unsalted butter, stirring until it melts and is fully blended.
Time: PT2M
Re‑heat Mash
Return the pot to medium‑low heat and stir for 3 minutes to ensure the butter and cream are fully absorbed.
Time: PT3M
Season
Remove from heat and season with additional salt and freshly ground black pepper to taste.
Time: PT1M
Add Cheeses
Stir in 8 oz shredded mozzarella and 8 oz shredded Gruyère until the cheeses melt and the mash becomes luxuriously cheesy.
Time: PT5M
Nutrition Facts
- Calories
- 627
- Protein
- 30 g
- Carbohydrates
- 25 g
- Fat
- 42 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free, High-Fat
Allergens: Milk, Cheese, Butter
Ingredient Substitutions
- Instead of Yukon Gold Potatoes: Russet potatoes, Red potatoes
- Instead of Salt: Kosher salt, Sea salt
- Instead of Heavy Cream: Half‑and‑half, Milk mixed with butter
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Bay Leaf: Additional thyme
- Instead of Unsalted Butter: Salted butter (reduce extra salt)
- Instead of Mozzarella Cheese: Provolone, Monterey Jack
- Instead of Gruyère Cheese: Emmental, Swiss cheese
- Instead of Black Pepper: White pepper
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Pot with Lid
- Food Mill or Potato Ricer
- Measuring Cups
- Wooden Spoon or Spatula
- Cheese Grater
- Small Saucepan
Critical Steps — Do Not Skip
- Peel and dice potatoes evenly
- Simmer potatoes until fork‑tender
- Rice the potatoes for a smooth texture
- Combine hot infused cream with the mash
- Melt the cheeses without overheating
Chef Tips from the Video
- Yukon Gold potatoes give a buttery flavor and hold a creamy texture better than starchy varieties.
- Using a food mill or ricer eliminates lumps and creates the silky base needed for a luxurious mash.
- For an extra holiday twist, fold in a pinch of nutmeg or a splash of white wine with the cream.
Troubleshooting
Mash is watery.
Return the mash to low heat and stir to evaporate excess liquid, or add a bit more shredded cheese to absorb moisture.
Mash becomes gluey or gummy.
Avoid over‑mixing; stop stirring once the butter and cream are incorporated. Use a ricer for a smoother texture and keep heat low when adding cheese.
Cheese separates or looks oily.
Melt the cheese over low heat and stir continuously. If separation occurs, add a tablespoon of warm cream and whisk to bring it back together.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the refrigerator and reheat, adding extra cream if needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Infuse the cream with herbs and garlic up to 24 hours ahead; keep refrigerated and reheat before use.
- Mashed potatoes can be prepared a day in advance; reheat over low heat with a splash of cream to restore silkiness.
Frequently Asked Questions
What is the cultural significance and history of cheesy mashed potatoes in American holiday meals?
Cheesy mashed potatoes have become a modern twist on the classic American holiday side, blending the traditional comfort of buttery mash with the indulgence of melted cheese. They reflect the post‑World War II era when cheese became more affordable and families began adding richer ingredients to festive meals.
What regional variations of cheesy mashed potatoes exist within United States cuisine?
In the Midwest, cheddar or Monterey Jack are common, while the Northeast often favors Gruyère or sharp cheddar. Southern versions may incorporate cream cheese or pepper jack for a tangy kick, and some West Coast cooks add smoked gouda for a subtle smoky flavor.
How is the authentic traditional way to serve cheesy mashed potatoes in a holiday dinner setting?
Traditionally, the mash is spooned into a warm serving bowl, topped with a light dusting of fresh herbs such as chives or parsley, and kept warm in a low oven (around 200°F) until guests are ready to eat. It is often paired with roasted turkey or ham.
What occasions or celebrations are cheesy mashed potatoes traditionally associated with in American culture?
Cheesy mashed potatoes are popular at Thanksgiving, Christmas, and New Year’s gatherings, as well as at birthday parties and pot‑luck celebrations where a rich, crowd‑pleasing side is desired.
How does cheesy mashed potatoes fit into the broader American comfort‑food tradition?
The dish embodies the American comfort‑food ethos: simple, hearty, and adaptable. It combines staple ingredients—potatoes, butter, and cheese—into a dish that feels both familiar and elevated for special occasions.
What are the authentic traditional ingredients for cheesy mashed potatoes versus acceptable substitutes?
Authentic ingredients include Yukon Gold potatoes, heavy cream, unsalted butter, mozzarella, and Gruyère. Acceptable substitutes are Russet potatoes, half‑and‑half, cheddar or Swiss cheese, and salted butter (with reduced added salt).
What other American dishes pair well with cheesy mashed potatoes at a holiday feast?
They pair beautifully with roasted turkey, glazed ham, braised short ribs, green bean casserole, cranberry sauce, and a simple mixed greens salad with vinaigrette.
What are the most common mistakes to avoid when making cheesy mashed potatoes?
Common errors include over‑mixing the mash, which creates a gummy texture; letting the cream boil, which can cause curdling; and adding cheese over high heat, which leads to separation. Follow the low‑heat steps and stop stirring once smooth.
Why does this recipe use a food mill or ricer instead of a traditional potato masher?
A food mill or ricer produces a uniformly smooth, airy mash without over‑working the starches, which prevents the mash from becoming gluey and allows the cheese and butter to blend seamlessly.
What does the YouTube channel Alex Belew specialize in?
The YouTube channel Alex Belew focuses on elevated home‑cooking tutorials, offering clear step‑by‑step videos that blend classic comfort foods with modern techniques and seasonal twists.
How does the YouTube channel Alex Belew's approach to American holiday cooking differ from other cooking channels?
Alex Belew emphasizes precision timing, flavor infusion (such as herb‑steeped cream), and the use of professional‑grade equipment like food mills, delivering restaurant‑quality results that are still achievable for home cooks.
Last updated: August 31, 2026
