The Cheesiest Mash Aligot

Serves: 4-8
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Welcome to the first of my new series ‘A-Z of potatoes’ and we’re starting strong with ALIGOT.

Aligot is a French dish from a region known as L’Aubrac. It’s a decandent mix of mashed potato and cheese that creates a gooey, stringy, delicious potato side dish. The authentic cheese to use is a French cheese known as a ‘tomme fraîche – but believe me when I say I tried my hardest to get this in the UK but it was so hard! At one point I was literally trying to order it to arrive in Ireland when I went there as it was so hard to import. Blame Brexit. Therefore, appreciating not everyone will be up for smuggling it into the UK, I made a version using a mix of mozzarella and cheddar. People of France, please don’t be mad. I know it’s not FULLY authentic but this is an easy way to make a version here in the UK that is absolutely delicious too.

I actually had the pleasure of trying Aligot when I was in France and I made a TikTok on it as part of my World’s Best Potato series which you can see here. It was at a Christmas market in Lyon, sprinkled with like a bacony cured meat which was absolutely SUPERB. You could take some inspo from that and get some bacon bits fried up a top my version of an aligot – or just have it in a dish you’d usually have with mash for an extra bit of special (bangers & aligot, steak, ribs etc). I actually had it yesterday with a rack of lamb and it was *chefs kiss*.

Let me know if you try it and be sure to send me all the pics. 

Love Pops Xx


metric imperial
  • 1.5lb potatoes, peeled and cut into 2cm thick rounds
  • 700g Maris Piper potatoes, peeled and cut into 2cm thick rounds
  • 3 balls of full fat mozzarella
  • 3 balls of full fat mozzarella
  • 2.5oz grated cheddar
  • 70g grated cheddar
  • 2.5oz grated comté
  • 70g grated comté
  • 2.5oz grated taleaggio
  • 70g grated taleaggio
  • 2oz melted, salted butter
  • 50g melted, salted butter
  • 8fl oz warmed double cream
  • 250ml warmed double cream
  • 1 ladle of potato cooking water
  • 1 ladle of potato cooking water
  • Plenty of salt and pepper
  • Plenty of salt and pepper


  1. Get all your spuds in a sauce pan, just covered with cold water. Add 1 tbsp table salt and get on to boil. Cook for 15-20 minutes until completely tender and falling off the end of a knife when poked.
  2. Drain the potatoes through a sieve and keep the cooking water. Place the sieve of potatoes back over the pan they were cooked in and place a tea towel over the top and leave them to steam dry for 5 minutes or so.
  3. Once the potatoes are dry, you can begin to push them through the sieve to get a fine mash.
  4. In a microwave safe jug/bowl add the cream, butter and a torn mozzarella ball and microwave on high for around 45-60 seconds until melted (or in a saucepan stirring constantly) and pour this into the potatoes and mix well.
  5. Add in the rest of the cheeses, you can of course adapt these to your taste but I love the nutty-ness the Comté brings to this dish.
  6. Place the pan with everything in back on a low heat and just keep mixing until everything is fully incorporated, this can take some time but just keep going until all the cheeses have visibly melted.
  7. You will be left with a gooey, thick, smooth potato mass. It’s perfect for dunking big juicy sausages into or underneath a bit of steak.