Aligot

Instructions

1. Prepare the potatoes
   Place the potato chunks in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
2. Mash the potatoes
   Drain the potatoes well and return them to the hot pot. Add butter and garlic, then mash until smooth with a potato masher or pass through a potato ricer for the smoothest texture.
3. Add dairy and seasonings
   Over low heat, gradually stir in the hot cream or milk until incorporated. Add the salt, pepper, and nutmeg. If using crème fraîche, add it now. Keep the pot on low heat.
4. Incorporate the cheese
   Add the grated cheese to the potato mixture a handful at a time, stirring vigorously with a wooden spoon after each addition. The mixture will become stretchy and elastic as you beat it.
5. Create the signature texture
   Continue to beat the mixture vigorously for 3-5 minutes until it reaches the characteristic stringy, elastic consistency. The traditional test for proper aligot is to lift your spoon - the mixture should form long, ribbony strands as it falls back into the pot.
6. Serve immediately
   Aligot should be served hot immediately after preparation. Spoon onto plates, garnish with chopped chives, and serve alongside grilled meats, sausages, or as a hearty side dish.