Preparation

• Peel the potatoes and cut them into large, uniform cubes approximately 3 cm on each side to ensure even cooking.
• Place the potatoes in a large pot with enough cold water to cover them, add the whole garlic cloves, and bring to a boil over high heat. Once the water boils, reduce the heat and let it cook on medium heat for about 15-20 minutes or until the potatoes are tender.
• Meanwhile, slice the cheese into thin sheets, about 2 mm thick, to ensure it melts easily when added later.
• Once the potatoes are boiled, carefully drain them and reserve the cooking water. This will help adjust the texture if necessary. Remove the garlic cloves and discard them.
• Pass the potatoes through a food mill to achieve a fine texture. If you don't have a food mill, mash them well with a fork in a bowl, but avoid using a hand mixer to prevent a sticky texture.
• If you notice that the purée is too thick, gradually add some of the reserved cooking water until you achieve the desired consistency.
• Season the potatoes with salt and pepper to your liking, ensuring that the purée has a balanced flavor.
• Incorporate the cream into the purée, stirring consistently in the same direction with a wooden spatula to maintain the texture. Immediately add the thin slices of cheese.
• Continue stirring energetically for about 5-7 minutes with the aim of aerating the aligot, until elastic threads form.
• When you can lift the spatula and see that a continuous ribbon of mass forms, the aligot will be ready and perfect for serving.