Pommes Aligot (Cheesy Potatoes), with truffle butter and chives
Ingredients
POMMES ALIGOT
- 3 pounds Yukon Gold potatoes
- 2 cups heavy cream
- 8 ounces butter
- 4 sprigs thyme
- Salt
- 1 cup mozzarella shredded
- 1 cup gruyere shredded
- Black Truffle Butter recipe below
- Chives minced
BLACK TRUFFLE BUTTER
- 1 jar truffle peelings minced (80g)
- 1 pound butter tempered
- 2 tablespoons shallot minced
- 2 tablespoons chives minced
- 1 teaspoons sherry vinegar
- 1 teaspoon kosher salt
Instructions
POMMES ALIGOT
- Place Yukon Golds into a pot with enough salted water to completely submerge. Heat to right below a simmer and cook until easily pierced with a fork.
- In a small saucepot, bring the cream, butter and thyme to a simmer. Reserve warm.
- Drain water and peel potatoes using a knife. Transfer to a food mill and pass through the mill back into a pot. Strain infused dairy into the potatoes and fold together over low heat. Season with salt.
- Turn the heat up to medium and add the cheese. Stir constantly until the cheese melts.
- Transfer to a serving tray and top with minced chives and sliced rounds of the truffle butter.
BLACK TRUFFLE BUTTER
- Fold all ingredients together until thoroughly combined.
- Lay out an 18- by 12-inch sheet of plastic wrap. Transfer the compound butter to the plastic wrap. Fold the plastic wrap over the butter. Create a cylinder with the butter and roll it until it forms a log. Transfer to the refrigerator until fully set (1 hour).
