Pommes Aligot
Directions
- 1Peel and cut the potatoes into chunks.
- 2Peel and cut the potatoes into chunks.
- 3Peel and cut the potatoes into chunks.
- 4Boil the potatoes in a pot of cold water with a pinch of salt.
- 5Boil the potatoes in a pot of cold water with a pinch of salt.
- 6Boil the potatoes in a pot of cold water with a pinch of salt.
- 7Soak and dry potato peels on a paper towel.
- 8Soak and dry potato peels on a paper towel.
- 9Soak and dry potato peels on a paper towel.
- 10After boiling, drain and dump potatoes on a sheet tray to dry.
- 11After boiling, drain and dump potatoes on a sheet tray to dry.
- 12After boiling, drain and dump potatoes on a sheet tray to dry.
- 13Ricing the potatoes using a food mill.
- 14Ricing the potatoes using a food mill.
- 15Ricing the potatoes using a food mill.
- 16In a separate pot, heat milk and butter.
- 17In a separate pot, heat milk and butter.
- 18In a separate pot, heat milk and butter.
- 19Add riced potatoes to the milk and butter mixture.
- 20Add riced potatoes to the milk and butter mixture.
- 21Add riced potatoes to the milk and butter mixture.
- 22Stir in cheese until fully incorporated.
- 23Stir in cheese until fully incorporated.
- 24Stir in cheese until fully incorporated.
- 25Fry potato peels in hot oil, season with salt and chives and serve in a cone.
- 26Fry potato peels in hot oil, season with salt and chives and serve in a cone.
- 27Fry potato peels in hot oil, season with salt and chives and serve in a cone.
Ingredients
- 1 potatoes
- 1 potatoes
- 1 potatoes
- 1 pot water
- 1 pot water
- 1 pot water
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 potatoes peelings
- 1 potatoes peelings
- 1 potatoes peelings
- 1 oil for frying
- 1 oil for frying
- 1 oil for frying
- 1 salt
- 1 salt
- 1 salt
- 1 chives
- 1 chives
- 1 chives
- 1 truffle aioli
- 1 truffle aioli
- 1 truffle aioli
- 1 cheese
- 1 cheese
- 1 cheese
- 1 milk
- 1 milk
- 1 milk
- 1 butter
- 1 butter
- 1 butter
Equipment
knifepeelerpotsheet trayricerwhiskfryer