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IdahoŽ American Aligot Potatoes
Courtesy of Idaho Potato Commission
Servings: 8
Prep Time: 10 Min. Cook Time: 25 Min. What you need:
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+ 2 lb. IdahoŽ Russet potatoes
+ 1/4 lb. butter + 1/4 lb. cream cheese (optional) + 1/2lb. Mozzarella, whole milk + 1/4 lb. white Cheddar + 1/2 c. whole milk + salt and pepper to taste What to do:
1. In a large pot with salted water, add potatoes. Bring to a boil over high heat. Let cook until a pairing knife can pierce the flesh and come out without lifting the potato. Heat mixing bowl and keep warm until ready to whip. Drain potatoes thoroughly, letting excess water and steam evaporate for a min. or two.
2. Heat butter, cream cheese, and milk to a scald. Keep warm. Rice potatoes into warmed mixing bowl and whip until most lumps, if not all, are removed or mashed. 3. Slowly pour in milk and mix until combined. Whip for 3 min. until potatoes have lightened. Add cheeses and mix twice. Let sit for 2 min. to let cheese become softened. Stir until cheese is incorporated. 4. Pull at the table to show stretchiness, and dish out to guests. * Recipe courtesy of Adam Hegsted, Executive Chef, Coeur d'Alene Resort, Idaho |
