Cheesy Aligot Mashed Potatoes Recipe | Chef Jean-Pierre
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Hello There Friends! Aligot mashed potatoes are a French dish from the center of France, known for their silky smooth texture and …
I canโt wait to make this!! What are the best cheeses I donโt want it to be gummy ๐ซถ
this is the first vid ive seen of this guy, love him already.
Have you ever made Colcannon?
Chef JP, huge fan, been subscribing since you had 600k followers! You have made my cooking so much better over the years!
Thanks for all the great tips!
My hack is I never peel those potatoes, with your ricer the peels wonโt go through the mess, only that sweet goodness, I have always done only two or three potatoes at a time, clean out peels after each squeeze, I have never gotten any peels in any of my mash! Plus you donโt have to play HOT POTATO! Look forward to and Love every Monday and Thursday! Keep up the great work! Home cook JON In Illinois
Chef, sorry, I canโt help myself but to regularly leave a comment. I know your recipes and style embody your French and Italian heritage which I love but there are similarities too to some German dishes. I have often visited the North of Germany and was blown away by their Spargel (massive white asparagus) which they typically serve with hollandaise sauce, and Spaetzle, a flour and egg noodle analogous perhaps to pasta. I eventually acquired a Spaezle planer and made a Bavarian Kรคse Spaetzle which involved layering the Spaetzle with grated Emmental and Raklet cheese and caramelised onion, topped off with chives. I combined this with chicken breasts fried in a blood orange olive oil and deglazed with Grand Marnier with asparagus on the side. Now, one could also toss the Spaetzle in butter. That would have all your trademark components! Something worth trying?
Good afternoon Chef J P nice to see you today
Oh my god I love Por Salut
My favorite things in one pot!!! MMMMMMMMMMMMMMM!!!
nice
I make my pierogi filling using the same process. Although no cream, just butter and tons of extra sharp cheddar!
3:06 Potato ricer- why is this better than just mashing them?
I love your energy chef! Watching you cook brings joy to my life!
Thanks for the recepie. Looks great, I'll try it today. Potato lover here.
hi chef will you please do a recipe for hasselback potatoes
I would love to see what Jack looks like. The behind the camera guy is mysterious. I'm going to make those potatoes ๐ฅ for dinner tonight. I love all your recipes. They seem not hard at all. Just prep is time-consuming but worth the end product. Thanks chefโคโคโค
Nice recipe ! Btz the original cheese to use is not Tomme de savoie but Tomme auvergate its a cheese from the region that aligot comes from.
If we don't give this guy a Medal of Freedom this country is doomed. He is a national treasure. ๐
I am going to make oneโค Melted cheesy butter a match made in heaven
U R the best friend ever๐
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.
What is the reason for cooking the potatoes with skin on vs skin off? Why use the ricer instead of the (Kitchen Aid) mixer?
I need some Wine after this one! ๐๐
Fontina cheese would be a great choice.
Iโve been waiting for you to make this recipe!!!
What meat have you made to go with these wonderful potatoes? I want to move to Florida!
There may not be many mashed potatoes left for Jack to try… – lol – Cheers!
all 19 dislikes are from people who can't cook or failed trying to make it
You are fired. Anthony Homer is a fraud.
Jesse Dwaine Jorge is lying,
Who moved Jesse, Dwaine, and George into my nieghborhood?
No. Ali corvette.
Cody Crawford naming his child after a girl I told him I dated.
A terrorist network behind him running a defamation campaign.
Entertainment industry trying to get blackmail material on me since 1986.
Using cia and special forces.
Steve Glenn involved in a sort of human trafficking, Todd born in 1986 mind controlled to marry Ali
The above is a psyop.
I was targeted by a human trafficking network and most of the veteran community is in on it and so are almost all the churches.
Real story
Rosalind: ark
Me Noah
I had Aligot at "La Ferme du Barry" for the first time in France. It stretched a foot but was not gummy. It melted in your mouth and so . . . . so gooood!!!!
Yum!!! Mashed potatoes are my favorite!!
?? Cook the potatoes in cold water? ๐
Hello ๐ there. Iโm so happy ๐ I just found your channel. You are so pleasant to watch and to listen too. And I am very sure that all your recipes would taste amazing ๐ป. I will definitely make them. Especially this one as I love mashed potatoes ๐ฅ๐
Keep up your great work and keep entertaining us my chef. Greetings from Melbourne Australia ๐ฆ๐บ. Just subscribed to your channel ๐๐๐๐๐ฆ๐บ๐ฆ๐บ๐๐๐ฆ๐บ๐
I love it when you talk to Jack…. it would be even better is if we could hear him answer. Especially in the outtakes at the end, let's hear Jack too!
Made them tonight just cuz they looked so good when you did, with chicken Parm the way you do. We ate for like an hour it was so amazing. Chicken Parm your way is the best and now these potatoes are crazy good yes the best you'll ever have even first try making them… Thank you!
So you dont need to put salt in the water before boiling? ๐ค like the other mashed potato recipe
The French Savoie really has the best cheeses… Beaufort (omg), Tomme, Reblochon… So lucky to be European.
I have started using "A child could do this" after watching JP's videos. I lost my job at the shoe factory.
I was SO excited when I saw the title of this Youtube in my notifications! Potatoes Aligot is an all-time favorite of mine at a local French restaurant. Do not dismiss these as just cheesy mashed potatoes. Chef Jean-Pierre inspired me to find a local cheese shop to get the Tomme. Turns out itโs only a couple of miles away!
Looks like it can go by a few different names: Tomme de Savoie, Tomme (or Tome) d'Auvergne, de Laguiole or de lโAubrac, and Tomme Fraiche.
Comtรฉ, mozzarella or cheddar are probably ok alternatives, but youโll lose the signature depth of flavor and texture.
If you donโt have a local cheesemonger, Amazon has Tomme de Savoie. Hereโs what I found (pricey but worth it) at least once!
> Tomme de Savoie Semi-Firm Cow's Milk French Cheese from France Wedge – 1lb / $ 61.95
> Tomme de Savoie French Cheese Full Wheel (4 Ibs.) by Chabert
$74.97
> Tomme de Savoie French Aged Cheese – Per Pound: $22.98 + $18.99 delivery
Potato Monday. Yum
Thank you very much Chef!
Never been into cooking, until I saw this channel. Not only I broke myself down to trying new things not to mention that my cooking skills got a lot better. Went from putting ketchup on store market frozen margeritta and call it good dinner to doing very good medium rare steak (well done for my mom which she just needs, wont even touch anything pinky :D) with french fries and coleslaw from Your recipes. Everyone was delighted and stunned by how good those were remebering that I usually putted ketchup on everything that I putted into my mouth. Amazing free knowledge.
I neeeeeeeed it