Lemon Parmesan Sauce
Aligot (Cheesy Mashed Potatos)
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Aligot (pronounced ahLEE-go) is a French-style side dish that essentially takes common mashed potatoes to the next level. Actually, it’s not just next level, but the cheesiest level you’ve ever thought your potatoes could be. In fact, it’s so cheesy and fondue-like, the potatoes stretch like taffy due to all the cheese combined with the already creamy, buttery starch. When I made this with Rachael Ray on her show, the “WOW!” look on her face said it all. All we could do was laugh because it’s that showy and that unreal. I mean, is it potatoes with cheese or cheese with potatoes? Whatever you decide, this should be served with any meat dish that has a succulent gravy to mix in with it, such as my Jewish Short Ribs (page 186) or Mississippi Chicken (page 149).
From Super Shortcut Instant Pot® by Jeffrey Eisner, photograph by Aleksey Zozulya.
| Prep Time | 5 Minutes |
| Cook Time | 10-15 Minutes Pressure Building Time, Pressure Cook Time: 8 Minutes, Saute Time: 5 Minutes |
| Servings |
4-6 Servings
|
Ingredients
- 2 1⁄4 pounds Yukon Gold or Idaho (russet) potatoes peeled and quartered
- 8 tablespoons (1 stick) salted butter cut into pats
- 1 cup heavy cream
- 6 cups (24 ounces) shredded Gruyère/Swiss or mozzarella cheese or a mix of the two (see Jeff’s Tips),
- kosher salt and black pepper to taste (optional, I used about 1 tablespoon salt and 1 teaspoon black pepper)
Ingredients
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Instructions
- Pour
1 cup water into the Instant Pot. Place the potatoes in a steamer basket and lower into the pot. (You can also use the trivet, but the basket is easier.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 8 Minutes. Quick release when done. - Using oven mitts, remove the basket and drain the liner pot. Return the liner pot to the Instant Pot, and add the potatoes back in. Using a potato masher, mash the potatoes right in the pot until most of the big chunks are gone.
- Cancel followed by Sauté and Adjust so it’s on the Normal or Medium setting. Add the butter and mix in with the potatoes. Then, pour in the heavy cream and stir until combined.
- In a couple of batches, add all the shredded cheese and stir in using a silicone spoon. (NOTE: Silicone-coated utensils work best with melty cheese as they won’t stick.) Keep stirring constantly and, like magic, you’ll see the potatoes begin to take on a stretchy, taffy-like consistency and officially become aligot. As you mix, taste and season as needed with the optional salt and pepper. Keep stirring until it gets nice and hot and super stretchy (about 5 minutes).
- When done, hit Cancel followed by Keep Warm. Leave the aligot in the pot while serving as the heat is essential to keep that cheesy stretch going; it will firm up if left at room temperature for too long. To that point, once plated, enjoy sooner rather than later for best results.
Recipe Notes
Jeff’s Tips:
I used 4 cups shredded Gruyère/Swiss and 2 cups shredded mozzarella, but you can just as well use Gouda, Cheddar, Colby Jack, Mexican/taco blend, or Monterey Jack. Any melty cheese will do! If you want your aligot to be a bit creamier, simply add up to another cup of cream in Step 4 when it begins to stretch. If you really want to make these potatoes over the top, add a package of Boursin or 3⁄4 cup Garlic Herb Cheese (page 21) when adding the cheese in Step 4.
To Serve 1–2:
Halve all of the ingredients. (NOTE: The amount of water added in Step 1 will always be 1 cup no matter what, as that creates the steam for cooking.) Cook time remains the same.
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