Potato Aligot from @buzzfeedtasty

#potato #potatorecipe #recipereview #mashedpotatorecipe

[AyushRai-eyvj]

the amount you made could feed an entire nation

[isaimartinez]

It's the "forgot to put salt" part that I just lost it 😂

[DimT]

Man was like "i did everything wrong and it came out bad" 😂

[itsgrizzlyfromblitz]

As an Italian sous chef, keeping cheese to cook over 75ºc makes the cheese curdle, so looses elasticity, lactose part separates from the fat part and this happens when you try to make a fondue of cheese, and end up with a plump of oily fatty cheese with a “gumball” mass separated.. don’t go over 75ºc (167.00ºf)

[justsauce]

The amount of energy and enthusiasm in his voice is wholesome

[Mati-zcym]

"all of my roommate's mozarella" omg reminds me of my time in a dorm 😂😂😂😂

[HugoCurtil]

Aligot was invented where where I’m from (Auvergne, France) and traditionally you wouldn’t use gruyère or raclette to make it. The cheese we usually use is called Tome Fraîche, it’s a really mild cheese that doesn’t taste very strong but since you’re supposed to eat Alligot with some Charcuterie it balances out.
Hope that might be helpful to anyone 🤷🏻‍♂️

[tedcuevas]

Smoothing the potatoes in a ricer is the key to the snooth texture. Still looked like a fun dish

[Siriuhs]

Tfw he didn't rate it from 1 through teen 😔

[imtotallybored]

the song radioactive explains every single food this man has made ever perfectly

[Cap]

“ stir until this CRUMPY yellow cement happens” I’m dying😂😂😂😂

[nickm]

I love how this man is not afraid of messing things up or replacing more expensive ingredients/kitchen equipment with budget ones, it breaks from the social media perfection

[bTabard]

It's probably grainy from the pre grated cheese. Always grate your own for doing anything with making sauces / homogenizing. The pre-grated stuff has de-clumping agents

[rednours]

As a Frenchman with Cantalou origins, Aligot with gruyère is heresy, we make it with a cheese called "tome fraîche" and we side it with sausages and charcuterie
And also no herbs in it, just potato puree and cheese

[Cheeta]

I’ve pushed my potatoes through a mesh strainer and that worked just as good.

[MrEstaporqueria]

I admire this man fight against using any kind of sifter to refine the mashed potatoes on every recipe that asks for one

[magikdust]

A potato ricer actually makes the potatoes really smooth and fluffy. It's an important step.

[lordbob]

The ricing honestly makes a big difference in potato texture. It's gonna come up often enough in potato recipes that it might be worth just buying one.

[polkadolt]

Roommate: Where’s my ffing mozzarella packet?
Our man: Wait wait I made it famous, you’re welcome

[nemesisnyr]

I love the "alright, thank you" every time

Love the videos ^^