How to Make Classic French Aligot

Gather the ingredients. The Spruce / Diana Mocanu Place the potato quarters into a pan of cold, lightly salted water. The Spruce / Diana Mocanu Boil for 20 minutes, until they are tender. Keep an eye on them to make sure they don't start to break up and become mealy. The Spruce / Diana Mocanu Once cooked, drain them in a colander. The Spruce / Diana Mocanu Mash the drained potatoes with a masher. The Spruce / Diana Mocanu Add the salt, white pepper, and butter, and then vigorously mix for 2 to 3 minutes until the potatoes fluff up a bit. Set them aside in the pan for a moment. The Spruce / Diana Mocanu In a medium-sized saucepan over medium heat, bring the crème fraîche and garlic to just steaming. Do not boil, or the creme fraîche may break. The Spruce / Diana Mocanu Remove the garlic, and pour the hot crème fraîche into the mashed potatoes. The Spruce / Diana Mocanu Transfer the pan of potatoes to the stovetop over low heat; using a sturdy wooden spoon, beat the crème fraîche into the potatoes. By now, the potatoes will start to turn glossy. The Spruce / Diana Mocanu Raise the heat to be medium, and beat in the cheese, 1/2 cup at a time. The Spruce / Diana Mocanu Continue beating the mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Do not skimp on this process. It is the sturdy beating that makes aligot so deliciously velvety. The Spruce / Diana Mocanu Pour onto warm plates and serve immediately. The Spruce / Diana Mocanu