Pommes Aligot
This recipe in partnership with our friends at Waitrose Cookery School.
Serves 2
Preparation time
prepare 10 minutes, cook 30 minutes Ingredients
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300gFloury potatoes (Maris Piper or Desiree), peeled and cut into large chunks
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2 tspFine sea salt, plus extra to finish
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1 tbsp
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30mlSemi skimmed milk
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1 bottle
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100gCreamy Lancashire cheese, grated
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50gFirm Mozzarella cheese, grated
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A pinchWhite pepper
Method
We served this with our recipe for Chicken Supreme & Tarragon Sauce.
- Place the potatoes in a large saucepan with enough water to cover, sprinkle in the salt and place over a medium heat. Bring to the boil and simmer for 30 minutes or until potatoes are soft. Put the cooked potatoes through a ricer, then return the riced potato to the pan and set aside.
- Put the Benecol Buttery Taste Dairy Spread and milk into a small pan, bring to the boil, then turn off the heat.
- Return the riced potato to a low heat and mix in the Benecol Original No Added Sugar Yogurt Drink and garlic puree. Gradually add the milk and butter mix until you have a thick puree consistency, ensuring the mixture is hot through. Finish by vigorously beating in the grated cheeses in two stages until it starts separating from the sides and develops a sheen. Add a little more milk if it seems too firm. Season with white pepper and salt to taste.
