LA MEULE DES CHAMPS ALIGOTFebruary 23, 2015 by Fromagerie Rang 9
- 9 Yukon Gold potatoes, peeled and chopped
- 45 ml (3 tbsp.) butter
- 125 ml (½ cup) 35% cream
- 450 g of La Meule des Champs cheese, grated, without the crust
- Salt and pepper to taste
Boil potatoes in salted water until they are easy to pierce with a knife. Drain well (removing as much water as possible is key) and then mash.
Transfer the potato purée into a pot on low heat, then stir in the butter and cream. Mix until sufficiently creamy, removing all lumps.
Gradually add the grated cheese as you mix thoroughly with a wooden spoon. If the result is too thick, add a dash of cream. The purée should be smooth and soft. Add salt and pepper to taste.
Serve with grilled rib steak or roast beef.