This pommes aligot recipe pairs Yukon Gold potatoes with mozzarella and Gruyère for a rich, elastic texture without tome fraîche; see [choosing potatoes for mashing](/best-potatoes-for-mashing/) and [cooking with Gruyère](/how-to-cook-with-gruyere/).
Essential Concepts
Rice the potatoes, add warm dairy, and stir in cheese over low heat.
