Maroilles aligot

A stretchy, generous potato purée where the character of Maroilles meets gentle creaminess.

Ingredients

• 1 kg floury potatoes
• 250 g Maroilles cheese, rind removed
• 200 ml heavy cream
• 60 g butter, garlic, salt and pepper

Method

1. Boil the potatoes in salted water and mash them very finely.
2. Warm the cream with butter and garlic, then pour it over the mash.
3. Add diced Maroilles and stir over low heat until stretchy.
4. Serve immediately for four people.