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Traditional pommes aligot, from Aubrac, France, add enough cheese to mashed potatoes until they stretch like fondue. If you aggressively stir mozzarella cheese into a luxuriously creamy broccoli purée, you can get the same effect. This decadent side is a great accompaniment to a fancy steak dinner or your next holiday spread, and makes an indulgent filling to a baked potato. For best results, be sure to use only the deep-green tops of the broccoli florets. Using too much of the watery, light-green stem yields a purée that’s loose and lacks lusciousness. The rest of the broccoli can be used in an entire other dish: seared into steaks, shaved into a salad, chopped and tossed into stir fries, or employed in almost any recipe that calls for a head of broccoli.
Aligot is a French dish of mashed potatoes with cheese. The mountain cheese used is soft and mild in taste, and melts well. Aligot can be stretched into ribbons because of the melted cheese.
A classic aligot has creamy potatoes whipped up with crème fraîche, and Cantal cheese is a classic of the French kitchen and delicious with steak.
