Pommes Aligot (Cheesy Whipped Potatoes)

Yield: 8 servings


  • 2 lbs gold potatoes, peeled and cut into chunks
  • 2 cloves garlic, whole
  • 1/2 tsp dried thyme
  • Salt (1.5 tsp per liter of water used)
  • 8 tbsp butter
  • 1 clove garlic, minced
  • 1 cup heavy whipping cream
  • 11 oz. shredded alpine cheeses
    • I used a mix of Swiss & Fontina


  1. In a large pot, cover the potatoes in water by 2 inches.  Add in the whole clove of garlic, thyme, and water.  Bring to a boil and cook until the potatoes are tender, about 20 minutes.
  2. Drain the potatoes.  Return to the pot and combine with the butter & garlic.  Puree (I use an inversion mixer).
  3. Add the heavy whipping cream and mix until fully combined.  Add the cheese in handfuls, mixing thoroughly along the way.  Use the inversion blender if needed.
  4. When done, it should be a viscous fluid.  (See picture below)
  5. Serve hot.
Adapted from Serious Eats.