Aligot

Method

1. 1 Boil potatoes with their skins on in salted water for 25 minutes, or until very tender.
2. 2 Peel the potatoes while they are still hot and mash them finely through a sieve, avoiding the use of a food processor to prevent the potatoes from becoming sticky and gooey.
3. 3 Place the pot of potatoes over low heat, then beat in the unsalted butter, heavy cream, and minced garlic until smooth.
4. 4 Slice fresh Tom Yum cheese thinly, add it to the mixture in small portions, and stir vigorously in a figure-eight motion.
5. 5 Stir for about 10 minutes until the potato mass stretches into long, glossy strands.
6. 6 Season with salt and serve hot immediately, as it will lose its elasticity if allowed to cool.

With an appliance

• Microwave 38 min

  Replace step 1: poke a few holes in the potatoes and microwave at 800 W for 12 minutes, turning after 7 minutes; reduce to about 13 minutes, the potatoes will be drier and you won't need to monitor the water in the pot. The steps of mashing and whipping the cheese are still done on the stovetop.