Aligot Creamed Potato Garlic Cheese

Aligot Creamed Potato Garlic Cheese

45 mins



  • 80g unsalted butter
  • 2 garlic cloves, finely chopped
  • 1kg Perlas potatoes, peeled
  • 1 cup (250ml) milk
  • 200g Cantal or gruyere cheese, grated


Melt butter with garlic in a pan over very low heat. Set aside. Cook potato in boiling salted water for 20 minutes until tender. Drain, return to pan and cover with a tea towel for 5 minutes to absorb steam. Pass through a potato ricer or mash with a masher, then add garlic butter, milk and cheese and beat with electric beaters or a whisk until smooth. Serve with the beef.

Serving size: 4

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