Copyright Thomas Saaristo  All Rights Reserved
Mashed potatoes in the French style (Aligot)
When I was a kid I was usually in charge of making mashed potatoes, or what we
called them back then, whipped potatoes. We would boil the potatoes, drain them,
and add warm milk and butter before pulling out the hand mixer and whipping
everything together in a gluey side dish. We loved them. Later I was unfortunate
enough to encounter light and fluffy mashed potatoes. Something changed and I
followed them like a lemming until recently, when I had a friend over for dinner and,
feeling more lazy than not and trying to get dinner on the table, employed my hand
mixer to whip them smooth. I was surprised that I had forgotten how much I love the
starchy texture of what I came to know as French style, or Aligot. Now I don't make
them any other way ... well, unless I had an entire heads worth of roasted garlic.  For
service it is de rigueur to make a well in a mound, no matter how large or small, and
add a big knob of butter and let it pool before service

1 pound of potatoes equates to 2 cups mashed

3 pounds Yukon gold potatoes
2 tablespoons House salt
Water to cover potatoes
2 cloves garlic, minced
6 tablespoons butter
1 cup whole milk
1 cup shredded gruyere cheese
1 cup shredded mozzarella cheese, not fresh
House salt, to taste
8 tablespoons butter, as needed

Peel the potatoes and cut them in 1/2 inch slices. Place them in a large pot with salt.
Add water to cover the potatoes over an inch. Bring to a boil and cook for fifteen
minutes. Drain the water.

Put the potatoes in a food processor with the minced garlic, salt to taste and the
butter. Pulse a few times, add the milk, and pulse until smooth.

Return the mixture to your pot and turn heat to medium. Slowly add the cheeses,
mixing on medium speed with a hand mixer while doing so, 3-5 minutes, until the
desired stretchy consistency is reached

Mound the potatoes in a large bowl or on individual plates and make a well in the
center and add a knob of butter