Pommes Iron Recipe

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on size.

Warm dairy

While potatoes cook, warm the heavy cream, milk and diced butter in a small saucepan over low heat until butter melts and the mixture is hot but not boiling. Keep warm on the lowest heat.

Drain and dry

Drain potatoes thoroughly in a colander and return to the hot pot. Place the pot over very low heat for 30–60 seconds, shaking gently, to evaporate excess moisture. This helps keep the aligot from being watery.

Mince garlic

Finely mince the garlic clove or rub it across the inside of the potato ricer/masher bowl if you plan to infuse the potatoes. Reserve.

Rice or mash potatoes

Pass the hot potatoes through a potato ricer back into the pot (or mash thoroughly until completely smooth with a fine-mesh sieve or food mill). Avoid lumps — the smoother the base, the better the stretch.

Incorporate garlic and dairy

Stir the minced garlic into the warm cream/butter mixture briefly, then slowly add the warm dairy to the mashed potatoes, stirring vigorously with a wooden spoon or spatula until fully incorporated and silky. The mixture should be thick but smooth.

Add cheeses gradually

With the pot over very low heat, add the grated Tomme (or substitute) in handfuls, stirring and folding constantly. As the cheese melts, the mixture will become elastic — continue incorporating cheese a little at a time until all is added and you achieve a glossy, stretchy texture. Add the grated Parmesan and continue to stir.

Season with pepper

Add the cracked black pepper and ground white pepper. Taste and adjust salt if needed. For a pronounced 'au poivre' character, add an extra 1/2–1 teaspoon cracked black pepper and stir through. Keep the pot on the lowest heat and stir continuously to maintain stretch without scorching.

Finish richness

If the aligot is a touch stiff, swirl in the optional 1 tablespoon unsalted butter and a splash (1–2 teaspoons) of warmed milk or cream to loosen. Stir until smooth and glossy.

Serve

Using two spoons, lift and pull the aligot to demonstrate its characteristic stretch and place into a warmed serving bowl or individual plates. Sprinkle with chopped chives or parsley and a crack of extra black pepper to finish. Serve immediately while very hot and elastic.