Go for a walk.
Have some ice cream.
Stop by Murray's. They know cheese.
In the traditional recipe they use tomme d'auvergne. Fail to find that just buy other kind of cheese. Ask questions. Use a Melting cheese like raclette, gruyere, fontina or cheddar.
Buy some potatoes.. The Yukon gold works perfectly. Thin skin. Choose the smallest ones.
Watch a little bit of New Jersey.
Get your spuds out of the bag.
Fill the pot with cold water
Add the potatoes with skin on.
Bring it to a boil.
Patience is a virtue
When the water stars bubbling.
Reduce the heat to a gentle simmer.
It's going to take a while. Depending on the size of the potato
Don't rush them.
If the water comes down just add more. Enough to cover them.
Some milk, mucho butter, cheese, crème fraîche.
They shouldn't open up but sometimes it happens. We will be ok. Just don't boil them too much.
If you have 500grs of potato you will need 250grs of cheese. Or more if you really like it.
Take the rims off
Check your potatoes. Just poke a knife and it should go trough very easily.
Take them out. It's very important to choose same size potatoes so they cook evenly.
A sifter or potato ricer or whatever you want to use to mash the potatoes.
Peel the potatoes
You can use a towel if you can't handle the heat.
All of them.
Cut some pieces.
Season with salt, pepper and olive oil
Pass/mash the potatoes
Quick.. You want them too be hot.
You can snack the skin too.
Back in a pot.
Peel the garlic.
You can chop it and add to the potatoes or just bring the milk to a boil with it.
Low heat... If needs a little bit.
Make sure your butter is at room temperature.
Some olive oil.
Almost the last mix.
Season with salt. Pepper if you want.
Finish your snack.
To make the aligot you just add the cheese.
Make sure the fire is off at this point. Check the consistency
Add more cheese.
You shouldn't need to but if you want a little more loose just add some warm milk.
Season accordantly to your taste.
Some salad so you don't feel so bad.
It's ok to use the toaster.
Add some to a toast.
Some Jamon. Salt and pepper.
And you don't need to eat everything.
Save some for the next day.
It will get stiff.
Just heat it up with some milk. Do not use microwave.
And yes. You can add more cheese.
Serve it again.
Thank you again for doing it at home. Feel free to send your experiments to @frederico on twitter or Instagram.