The ultimate comfort food? Aligot. Traditionally almost equal parts potato puree and Tomme cheese (joined in elasticity), I like to take mashed potatoes in this direction, adding garlic and Tomme/Raclette to Yukon Golds, stirring with figure eight motions.

This Thanksgiving side deserves a place in your dinner rotation all year. I’ll be making this for the family in Atlanta in a few weeks—want to swing by and help me stir? (And, if in the U.S., try to find Thomasville Tomme from Sweet Grass Dairy in Thomasville, Georgia.)

Recipe: [for two, or one with leftovers] Quarter four medium potatoes and cover with water in pot. Bring water to boil; cook for 20 min. Drain in colander. Add potatoes back to warm pot, stir in .75lb of diced cheese (Tomme or Tomme + Raclette) and one large diced garlic clove. Add 1/4c raw milk, whole milk, or cream. Stir, making figure eights, adding dairy until desired consistency. Sprinkle with salt; serve.

listening recommendation: the Aligot Saucisse song

reading recommendation: perhaps Peter Graham, Mourjou: The Life and Food of an Auvergne Village

aligot wallpaper on Flickr

drink pairing: an earthy red (Merlot or Pinot Noir)

salt recommendation: Sel Gris

Your mashed potato preferences?

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Posted Thursday, November 13th, 2008, 1:42 am | Filed in Food, Video. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.