This wonderful winter peasant dish comes from an area to the east of us; the northern Aveyron.
Tomme cheese is traditionally used for making Aligot, but Cantal, or Cheddar would be OK too. It's easy to make, fills the belly, and is delicious.
You will need 1 kg of mashing potatoes, 400 gms of fresh Tomme, 200 gms of thick cream, a couple of cloves of garlic, and salt and pepper ( personally I also add a few splashes of olive oil).
Boil the pots with the garlic, then mash. Add the cream and Tomme whilst stirring vigorously with a wooden spoon until amalgamated (it should end up velvety and stringy). Season to taste, and serve with best quality Toulouse sausage, or roast pork.
Nota Bene: If you replace the Tomme with well de-salted (2 days min) preserved Cod, then you end up with Brandade parmentier. Another wonderful dish, which Lady Magnon and I have just enjoyed for lunch!