Le Politique's Pommes Aligot

Written by Erin Quinn-Kong

Le Politique's Pommes Aligot

Only open since late September, Le Politique has been creating quite a buzz with its rich French dishes. The downtown French brasserie from the folks behind Sway, La Condesa and more serves classics like steak frites and croquet madams. For Thanksgiving, consider serving these elegant cheesy potatoes instead of your standard mashed variety. They are sure to be the talk of your holiday table. 

Pommes Aligot
Le Politique

1 ⅔ cups fingerling potatoes
⅓ cup whole milk
½ tablespoon salt
⅔ cup 83 percent fat butter, cubed
¾ cup comté or gruyère cheese, grated
⅓ cup raclette cheese, grated

Cook the potatoes in boiling salted water until very tender and a knife runs through the center effortlessly.
While the potatoes are cooking, bring the milk to a simmer in a saucepan and remove from heat.
Whisk the butter into the milk until fully melted and reserve the mixture in a warm place for later.
Drain the potatoes through a colander and reserve the pot in which they are cooked. While hot, peel the skins off the potatoes with a paring knife and press them through a ricer into the warm pot.
Add the warm milk and butter mixture to the pot and whisk to combine. Put the pot back on low heat, whisking constantly.
Trade out the whisk for a large wooden spoon. Begin beating in the cheese a little at a time, maintaining the same heat. Once all the cheese is incorporated, your potatoes will be stretchy and your mixing arm will feel like jelly.
Add salt as desired, and show off your stretchy, cheesy potatoes. Enjoy!