Aligot

Preparation

1. Peel the potatoes and cut them into large, uniform cubes approximately 3 cm on each side to ensure even cooking.
2. 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.
3. Meanwhile, slice the cheese into thin sheets, about 2 mm thick, to ensure it melts easily when added later.
4. 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.
5. 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.
6. If you notice that the purée is too thick, gradually add some of the reserved cooking water until you achieve the desired consistency.
7. Season the potatoes with salt and pepper to your liking, ensuring that the purée has a balanced flavor.
8. 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.
9. Continue stirring energetically for about 5-7 minutes with the aim of aerating the aligot, until elastic threads form.
10. When you can lift the spatula and see that a continuous ribbon of mass forms, the aligot will be ready and perfect for serving.