Aligot with Toulouse Sausage

Ingredients

• 2 lb starchy potatoes (such as Yukon Gold), peeled and cubed
• 10 oz young Tomme cheese or 7 oz mozzarella plus 3 oz Gruyère, grated
• 4 tbsp butter
• 1/2 cup crème fraîche or heavy cream
• 2 cloves garlic, minced
• salt and white pepper
• 4 Toulouse sausages or other fresh pork sausages

Before you cook

• Peel and cube the potatoes into even pieces.
• Grate the cheese finely.

Steps

1. Put the potatoes in a pot of cold salted water and bring to a boil.
2. Boil for 20 minutes until the potatoes are very tender.
3. Drain the potatoes well and return them to the dry pot.
4. Mash the potatoes until completely smooth, with no lumps.
5. Set the pot over low heat and stir in the butter and garlic.
6. Stir in the crème fraîche until the mash is loose and warm.
7. Add the grated cheese a handful at a time, stirring constantly in one direction.
8. Keep stirring and lifting the spoon until the mixture turns stretchy and stringy, about 10 minutes.
9. Season with salt and white pepper.
10. Remove the pot from the heat once the aligot stretches easily, since more heat can break the texture.
11. Heat a skillet over medium heat.
12. Add the sausages and cook for 12 minutes, turning occasionally, until browned and cooked through.
13. Spoon the aligot into bowls and lay a sausage alongside each portion.