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Aligot-cheesy-mashed-potatoes in bowl on gray surface

Aligot (cheesy mashed potatoes)

This is not entirely a stand-alone dish that you eat without the main course but will be a great addition to any meat dish that accompanies meat. You’ll be glad to know it compliments pork, lamb, roasted veal, and even sausage. Ironically, it began as a dish that was similar to fondue and was mixed with bread. Over the years, the potatoes were switched to make this dish universally famous in the region of L’Aubrac.
This creamy combination of cream and garlic flavors adds to this mashed potato base, however, the real game-changer is the addition of Tomme d’Auvergne. You can also substitute this with Gruyére and Mozzarella cheese. Either way, it makes mouth water when put together with a hearty meat dish.


  • Medium-sized pot
  • Knife
  • Colander
  • Potato masher
  • Wooden spoon


  • 4 medium-sized Potatoes (Yukon Gold is best) about 2Lbs. peeled and quartered
  • 2 garlic cloves (minced)
  • 6 tablespoons butter (3/4 stick unsalted and room temperature)
  • Kosher salt
  • Black pepper (freshly ground)
  • 1 pound Tomme d’Auvergne (rind removed cut into -inch cubes)
  • Alternative: Lb. Gruyére cheese with Lb Mozzarella added instead.