Kuechli's Aligot

Ingredients for 4 servings:

• 1 kg potato(s), floury
• salt water
• 400 g cheese (Tomme or Gouda, Fol Epi or Butterkäse), grated
• 150 g butter, in small pieces
• 100 ml milk, hot
• 2 garlic cloves, finely chopped
• 1 pinch(s) salt and pepper
• 1 pinch(s) nutmeg, freshly grated, possibly more
• 1 bunch of wild garlic, fresh, finely chopped, if desired.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

delicious high-calorie mashed potatoes with cheese and butter

Peel the potatoes and cut into chunks. Cook in salted water until tender. Drain the potatoes thoroughly and mash them into a fine purée (do not use a blender!). Then remove the pot from the heat and stir the butter pieces into the purée. Gradually pour the hot milk into the purée. Mix the chopped garlic into the purée and scatter the cheese (Tomme is used in the original recipe). Return the pot to the heat and stir vigorously. The aligot is ready when the cheese has completely melted and a creamy mixture has formed. When you lift the wooden spoon out of the aligot, the mixture should slide off the spoon like melted cheese. Season to taste with salt, pepper, and nutmeg, if desired, and then serve. If you have fresh wild garlic in the spring, stir some finely chopped wild garlic into the hot aligot at the end – all you really need is a glass of wine and you’re happy!