After hitting the slopes, there is no better way to warm up than with this rich, creamy cross between cheese fondue and mashed potatoes.


  • 2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch pieces
  • 1 cup butter, cubed and chilled
  • 1/2 cup heavy cream, warmed
  • 1/2 pound Cantal cheese, grated
  • 3 cloves garlic, grated
  • 1 teaspoon salt


  1. In a medium saucepan, place potatoes in cold, salted water. Bring to a boil and cook for approximately 15 to 20 minutes until tender. Drain water and return potatoes to pot. Press through a ricer and heat potatoes on low for 2 minutes, or until all water is drained from potatoes.
  2. Turn off heat and add butter a few cubes at a time while stirring continuously. Add heavy cream and continue to stir. Pour in Cantal a few handfuls at a time, taking care to stir quickly to melt the cheese. Once all cheese is added, serve immediately.
  3. Aligot is best served with sausage and vegetables. Aligot can be kept warm in a slow cooker or reheated on very low heat, and will keep up to 4 days refrigerated.