Believe it or not, there is a French take on mashed potatoes. Aligot, a regional dish from Aveyron, is the ultimate combination of potatoes, garlic, butter, milk, and cheese. Lots of cheese.I didn't make it for dinner, but if you want to make the aligot pictured here, visit The Way the Cookie Crumbles for the recipe.
What I did make was my version of French mashed potatoes, sans cheese but avec olive oil. These are different from traditional mashed potatoes because I use a hand mixer to whip the potatoes. Using a mixer on potatoes yields a more elastic result, but the addition of olive oil ensures a super creamy potatoes more akin to a puree than a mash.
Served alongside a thinly sliced steak au poivre with a silky reduction sauce, this dinner was pretty close to heaven.
Oh no! Don't mess with my mashed potatoes- it is my all time favorite savory food. I like it classic- butter, milk, salt and a tiny bit of pepper. No sour cream, cream cheese, cheddar cheese, garlic or "green stuff". I take it very seriously.
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ReplyDeleteThese were fabulous. My 4 year old and I were stuck home -- she has had no appetite with a fever, but I made these with the little food I had in the house (I subbed cream cheese for gruyere) and the little one and I ate them up for lunch today. She put her thumbs up and said "two thumbs up!"
K