Aligot Recipe

• 900 gm potatoes unpeeled
• 150 ml warm lowfat milk
• 1 x salt and pepper
• 4 Tbsp. double cream
• 50 gm butter
• 1 x crushed clv garlic
• 175 gm grated gruyere

1. Cover the potatoes with cool water in a large pan add in a good healthy pinch of salt bring to the boil and simmer for about 20 min till tender.
2. Drain well and leave till cold sufficient to handle.
3. Peel and return to the pan with double cream and butter.
4. Mash smoothly over gentle heat then gradually add in the warm lowfat milk and beat till creamy and smooth.
5. Beat in garlic clove and then gradually add in gruyere beating it in a little at a time till the potatoes are shiny and come away from the sides of the pan.
6. Add in salt and pepper to taste.
7. Choose a floury potato golden brown wonderking edward maris piper or possibly wilja and for the best possible mash cook whole and unpeeled.
8. Serves 4

milk, salt, double cream, butter, garlic, gruyere

Taken from cookeatshare.com/recipes/aligot-63187 (may not work)