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Pommes Aligot
Ingredients
- 4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered
- Kosher salt
- 2 garlic cloves, minced
- 6 tablespoons (¾ stick) unsalted butter, at room temperature
- 1 cup heavy cream, warmed
- 1½ pounds Tomme d'Auvergne, rind removed and cut into ½-inch cubes (¾ pound Gruyère and ¾ pound fresh mozzarella can be substituted for Tomme d'Auvergne)
- Freshly ground black pepper
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