ALIGOT Tuber Fondue

Cheese of choice: Cantal, Laguiole, Tomme d’Auvergne ❚ 907 g (2 lb) Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch (2.5-cm) cubes ❚ 1 tbsp (15 mL) kosher salt ❚ 3/4 cup (175 mL) whipping cream ❚ 1 garlic clove, grated on a zester ❚ 227 g (1 cup) unsalted butter, softened ❚ 1/2 tsp (2 mL) white pepper ❚ 340 g (3 cups) cheese of choice, shredded ❚ 227 g (2 cups) mozzarella, shredded

1. Place the potatoes and salt in a medium saucepan and cover with cool water. Cover the pan with a lid and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are forktender, about 15 minutes. In a small saucepan, warm the cream over low heat.

2. Drain the potatoes and return them to the saucepan over low heat. Mash them with a potato masher until they are very smooth with minimal lumps. (Lumps are groove killers. Take your time here and really have at them.) Stir in the grated garlic.

3. Stir in the butter 1 tablespoon at a time, incorporating completely before the next addition. Once all of the butter is melted into the potatoes, add the warm cream in two batches, stirring continuously until smooth and creamy. Stir in the white pepper. If you have an immersion blender, use that to tackle any remaining lumps. If you don’t, give the potatoes one last go with the masher.

4. Add the shredded cheeses a handful at a time, stirring vigorously until the potatoes and cheese have combined into a smooth elasticity that resembles pizza dough. Adjust the seasoning if needed. Serve immediately in big bowls with a spoon, or forgo the utensils and use pieces of bread to shovel the aligot into your face, like old French men do.