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.