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Grace Elkus

Aligot, the French way to make cheesy mashed potatoes, is genius and not for the faint of heart.

I must admit. I don't love mashed potatoes. Mounds of luscious and buttery could surround me, and I won't feel the need to take a bite. The classic dish is mediocre at best in my eyes. But I recently learned a French way of making cheesy mashed potatoes, and it's changed my mind forever. I'm truly convinced this is the only way to make them.

Aligot is what they call it in France. It hails from the central part of the country and is basically incredibly cheesy mashed potatoes. And if you love a classic pot of fondue, this is up your alley because it's as if the two have merged into one indulgent dish. Lucky for us all, pommes aligot is so easy to make.

To achieve an airy texture and a smooth plate of these potatoes, use a potato ricer and stir vigorously once mixing in the other ingredients. This is how to make cheesy mashed potatoes or Aligot:

Start with simmering 1 lb. Yukon gold potatoes, peeled and quartered (or cut into eighths if large), in a large saucepan with water to cover, until very tender when pierced with a fork, 15 to 20 minutes. Meanwhile, heat 4 tablespoons butter and ¾ cup heavy cream; keep hot. Grate ½ pound Gruyere cheese; set aside. Drain potatoes and dry the saucepan. Rice the potatoes into the pan. Over low heat, stir potatoes in pot to remove excess moisture. Add milk and cheese in three batches, stirring vigorously until incorporated before adding the next batch. Season with salt and serve immediately.

Standard mashed potatoes don't stand a chance against this creamy French potato dish. Hooked on new ways to try mashed potatoes? Try this fluffy baked version or these laced with sour cream.

This Story Originally Appeared On Real Simple