homemade aligot, accompanied by a good red meat 🥩

Cook the potatoes: Peel and cut the potatoes into even chunks. Boil them in salted water until they are fork-tender (about 15-20 minutes).

Prepare the garlic: While the potatoes cook, heat butter in a pan over medium heat and sauté the minced garlic for 1-2 minutes until fragrant, but not burnt. Set aside.

Mash the potatoes: Once the potatoes are done, drain them and return them to the pot. Mash them until smooth (use a potato ricer for the fluffiest texture).

Combine with cream and garlic: In a separate pot, heat the heavy cream and the sautéed garlic until warm. Gradually add this mixture to the mashed potatoes, stirring continuously until you have a smooth, creamy texture.

Add cheese: Slowly incorporate the grated cheese into the mashed potatoes, stirring constantly. Keep stirring until the cheese has fully melted and you achieve the characteristic stretchy, gooey texture.

Season: Taste and adjust with salt and pepper.

Serve: Serve the aligot immediately with a perfectly cooked steak or another red meat of your choice.

Pairing with Red Meat:
For the red meat, consider a juicy ribeye steak, filet mignon, or a bone-in sirloin. Grilling or pan-searing the meat to your preferred level of doneness (medium-rare is a popular choice for tenderness and flavor) will elevate the pairing.

You can also add a rich red wine like a Cabernet Sauvignon or Malbec to complement the richness of the aligot and the steak.

This combination of creamy aligot and hearty red meat is a luxurious, comforting meal that's sure to impress!