Cheesy Aligot Mashed Potatoes Recipe | Chef Jean-Pierre

[@thierryfaquet7405]

Find yourself someone who loves you as much as he loves butter

[@khaelamensha3624]

From France : hold my glass of champagne! 😂 Regards from France 🇫🇷😉

[@mikekratz39]

Chef Rik from @BackyardChef would give Chef Jean-Pierre a run for his money with Potatoes and Butter

[@R.Akerman-oz1tf]

@@mikekratz39 Oh Yeah. But I did notice that My Spuds R nervous(ha-ha).

[@jjroy3389]

❤

[@JenniferEvans-e5n]

Paula Deen.

[@JoshWiniberg]

Chef has the most French laugh of any French person ever 😂

[@ourgsdrules]

Potato with cheese and butter !?? I’m in love❤❤❤❤

[@DCB938]

I’ve always added lots of butter and cheese in my mashed potatoes. In other way is boring to me.

[@HiMyNameIsSander]

@@DCB938 same here. didn't know it was an actual culinary dish.

[@deserteagle7032]

Jack is really lucky to have Chef JP. A great teacher, mentor, a father figure and a friend.

[@lynneedwards3208]

I think Chef feels the same about having Jack in his life! ❤

[@VenFlyte]

We call this "kaaskliek" in Holland. It's an old farmers recipe. They always had those ingredients and it's super food for the hard working. One of my favourite dishes. ❤

[@donkemp8151]

I bet a young fresh Edam or Gouda cheese would be phenomenal in this.

[@Athena7771]

You can't go wrong with potatoes, butter, cheese, and cream! They look delicious Chef. Thanks for sharing the details of boiling with skin on, peeling while still hot, and mixing by hand. Cooking is all about the details, which is why I love your channel. Cheers.

[@halvo265]

Made this tonight for my French wife and she LOVED it! I loved it too. All our favorite food groups: potatoes, garlic, butter and cream. Merci beaucoup, Chef!

[@ChefJeanPierre]

That is awesome! Glad you both enjoyed it! 🙏❤️

[@kayak63red34]

What you provide above all else, is laughter. We love you for that.

[@johnmason8968]

Ths virtual culinary artist never ceases to be both instructional and entertaining.

[@topfeedcoco]

Starting the week off right with JP!

[@TheVid54]

I kiss all five fingers for your scrumptious potato dishes. Magnifique!

[@MrWholewheat]

Hear, hear!

[@Lulis56]

Watching the video with my morning coffee and now I want potatoes!

[@jackdorsey4850]

Butter, cream, cheese & potatoes are a match made in Heaven you made this Irishman very happy thank you, Chef 👍👍👍🧀🥔🧈🧂🌯🥠

[@FoodKart]

Can i have some IRISH Love for my Food Videos too 😃

[@Traestaree]

Something tells me the Chef stumbled upon a sack of infinite potatoes and is trying to use them all

[@thierryfaquet7405]

Potato monday is the best

[@happycommentator6773]

A potato farmer made him a deal he couldn't refuse. 😂

[@ynasra1065]

Potato got cheaper now ,it was sky high after corona

[@msr1116]

I can see JP growing potatoes in his garden, happily digging them up, then inspecting each one with his discerning French eye in the quest for perfection. If I were a professional chef, I'd do this to ensure quality.

[@abyssal_phoenix]

He accidentally got stuck in Germany/Netherlands

[@Sniffles75]

Omg! Looks fabulous! I could almost feel the texture. Which as you teach is and what makes flavor..:) Love you taking a taste to Jack. I'm so grateful for you and your show. Thank you so much. God bless

[@ChefJeanPierre]

Thanks so much! 😊🙏❤️

[@M00nlord]

I love your energy chef! Watching you cook brings joy to my life!

[@jeannine8237]

Thank you so much for making my request!!! I love watching you, Chef!

[@wait...what...]

lol OMG!! I had also requested the recipe last week! I saw it on Tik Tok and no one explains it. I can't wait to make this!

[@JD987abc]

Another excellent program. I’ve seen them made in restaurants in Paris. They would actually be able to stretch from the wooden spoon into the pot. Delicious.

[@veronicabrasko1425]

That in perogies with onions...yes🎉👍😋

[@MaFd0n]

Oh wauw this brings me back to my childhood when I was 10 on holidays in the Auvergne. Thanks JP

[@igaresh]

Chef! Always the great recipes! I never get bored here! Thanks!

[@randbaldwin]

I love it when you talk to Jack.... it would be even better is if we could hear him answer. Especially in the outtakes at the end, let's hear Jack too!

[@raven427]

I was thinking the same thing. We never see or hear Jack.

[@marksmith8184]

@@raven427 Jack is a cartoon character, if not in life, and it works not to see him.

[@glenmattson3765]

I had Aligot at "La Ferme du Barry" for the first time in France. It stretched a foot but was not gummy. It melted in your mouth and so . . . . so gooood!!!!

[@jonohara1400]

Chef JP, huge fan, been subscribing since you had 600k followers! You have made my cooking so much better over the years! Thanks for all the great tips! My hack is I never peel those potatoes, with your ricer the peels won’t go through the mess, only that sweet goodness, I have always done only two or three potatoes at a time, clean out peels after each squeeze, I have never gotten any peels in any of my mash! Plus you don’t have to play HOT POTATO! Look forward to and Love every Monday and Thursday! Keep up the great work! Home cook JON In Illinois

[@helgashubat8238]

You crack me up, Chef! I am learning so much! You make it SO fun. Thank you, Chef !

[@jetindersingh8674]

Chef jean-pierre. You are an absolute legend! I love watching your videos. Please don't ever change your style or personality. Thank you for sharing all your wisdom and experience! At a time where kids are growing up on junk food, cooking properly at home with lashings of butter is really important!! ❤ I watch your videos every day 😄

[@spacecase70]

Hello Chef, I made the three Michelin star potatoes for my mom on Mother’s Day. I have so much respect for you chefs. It was very hard work to prepare them delicious I will prepare them again I’m planning to make them for my fiancé on our anniversary dinner

[@Isolden11]

I had to make myself a baked potato while i watched this - fantastic! i love the end, to see them try it

[@ReRiderChi]

Quality instruction, quality entertainment thank you

[@charlesstein2880]

I've been making this for years but I have never thought of garlic in it. OM GOSH, that sounds wonderful. Just goofing around, I made potato slices with homemade alfredo sauce and loved that too.

[@itsyaboynoah9117]

this is the first vid ive seen of this guy, love him already.

[@debdanton2295]

Welcome! You’re in for the treat of a lifetime.

[@itsyaboynoah9117]

@@debdanton2295 i bet i am!

[@Sniperboy5551]

Thank you Chef. I’ve been so sick for the last week, this is exactly what I need to get my appetite back!

[@Diamondjane54]

I am going to make one❤ Melted cheesy butter a match made in heaven U R the best friend ever🎉

[@BUTARİFKAÇMAZ]

Muhteşem bir tarif şefim eline sağlık 😋👌🏻🌺

[@cynthiaevandyke-melchor83]

Thank you so much 💓 ChiefJeanPierre 😊👍🙏🏻👏🏻

[@danielahund7561]

It´s saved on my Chef Jean-Pierre recipe list... Thanks for sharing this yummy thing dear chef 🤩🤤

[@caroleyoung1868]

Lovely fluffy, cheesy and creamy mashed potatoes, absolutely delicious! Thank you Chef. JP

[@kennywright2227]

Chef JP We enjoyed last weeks recipe sliced pots with bacon I made us small black iron skillet version of it BOOM TODAYS recipe of these taters we used gryerre, Brie and BUTTER of course Made a pea salad with shallots and fresh mozzarella Love the recipe keep em coming

[@charlesstein2880]

I glanced thru Pierre's other recipes and they resemble some of mine but his has a twist to them, so good, so I subscribed to his channel!

[@epbski]

Chef, I love videos of classic dishes and preparations like this!

[@janismclaren6547]

Once again you have surpassed yourself. Any thing with cheese in has to be good in my book. Thank you.

[@ivarsnijder]

The French Savoie really has the best cheeses... Beaufort (omg), Tomme, Reblochon... So lucky to be European.

[@eduardofukay]

Cheese and Butter and Potatoes. Perfect.

[@philyogaeveryday321]

This is delicious! I had to use goat cheese (same goat cheese is in Chef's polenta recipe) but the result still made our taste buds very happy. 💯👍✌

[@angrytvrobot6130]

Chef, I said how much you inspired me to cook again. Now I've got a freezer, fridge, and pantry full of goodies. I'm getting a ricer and a tamis and making the best mash ever. Maybe as good as yours. Thank you for inspiring me!

[@giraffesinc.2193]

We love you Chef JP, Jack, and potato Monday!!

[@clicquot2271]

I was SO excited when I saw the title of this KZbin in my notifications! Potatoes Aligot is an all-time favorite of mine at a local French restaurant. Do not dismiss these as just cheesy mashed potatoes. Chef Jean-Pierre inspired me to find a local cheese shop to get the Tomme. Turns out it’s only a couple of miles away! Looks like it can go by a few different names: Tomme de Savoie, Tomme (or Tome) d'Auvergne, de Laguiole or de l’Aubrac, and Tomme Fraiche. Comté, mozzarella or cheddar are probably ok alternatives, but you’ll lose the signature depth of flavor and texture. If you don’t have a local cheesemonger, Amazon has Tomme de Savoie. Here’s what I found (pricey but worth it) at least once! > Tomme de Savoie Semi-Firm Cow's Milk French Cheese from France Wedge - 1lb / $ 61.95 > Tomme de Savoie French Cheese Full Wheel (4 Ibs.) by Chabert $74.97 > Tomme de Savoie French Aged Cheese - Per Pound: $22.98 + $18.99 delivery

[@johnnybravo8605]

Thank you very much Chef! Never been into cooking, until I saw this channel. Not only I broke myself down to trying new things not to mention that my cooking skills got a lot better. Went from putting ketchup on store market frozen margeritta and call it good dinner to doing very good medium rare steak (well done for my mom which she just needs, wont even touch anything pinky :D) with french fries and coleslaw from Your recipes. Everyone was delighted and stunned by how good those were remebering that I usually putted ketchup on everything that I putted into my mouth. Amazing free knowledge.

[@megalicious84]

My husband is a huge fan of Jean Pierre and was so excited to try this recipe! We used Fontina and Gruyere and it tasted amazing! Our only "bump" was we don't have a potato ricer and he used the cheese grater... It was a painful process. It made the texture terrible but the flavor was amazing and I ate it up even though the texture made it not a good time for me!!! I think we'll try russet potatoes next time for less rough texture.

[@johnpartipilo1513]

Potato Monday is going to catch on, I can feel it! Keep it going, Chef!

[@MariaLacsamana-ik3in]

Hi chef jp I love this recipe ❤❤❤

[@TartanJack]

You may have finally convinced me to pop for a ricer. Thank you Chef!

[@MrWhitelines]

That would make a very nice topping for a Cottage Pie.

[@jaym5602]

This is a great series of the 🥔

[@Mike35959]

Absolutely great videos, they are so inspiring! You must cook with love and this is exactly what you are doing! Greetings from Finland.

[@frankwillet1609]

Thanks Chef, yet another great recipe. 🇬🇧

[@lisaa8437]

Yum!!! Mashed potatoes are my favorite!!

[@tarnsand440]

These past few weeks I feel you are doing these amazing potato receipes just for me as I LOVE🥰 POTATOES!! Ça a l'air délicieux!!! Du Canada❤🇨🇦

[@DiscoMood]

Looks totally amazing.

[@Batvolle]

I love mashed potatoes, always been one of my favorite potato dishes. Adding cheese can never go wrong, but it is heavy, as you say. Sadly my girlfriend put me on a diet!

[@SimonDuLac]

I’m sure you’ll miss her

[@cvspvr]

her lack of faith is disturbing

[@_WillCAD_]

Yukon Gold potatoes have a rich, buttery flavor just by themselves. They're my favorite for mashed potatoes of any kind. I'm going to try this recipe some time and maybe it'll be my go-to for Thanksgiving next year.

[@saundrasaumay9767]

Wow, another great potato recipe! Can't wait for next Potato Monday!

[@miinyoo]

I made a light chicken braise sauce yesterday learning from chef Pierre's sauces videos but I have leftovers of both chicken and sauce. Now I know what to do with it. Love Gruyere. Never heard of Port Salut.

[@toddkoz6483]

Made them tonight just cuz they looked so good when you did, with chicken Parm the way you do. We ate for like an hour it was so amazing. Chicken Parm your way is the best and now these potatoes are crazy good yes the best you'll ever have even first try making them... Thank you!

[@tanakeilidh384]

You always make smile, Chef

[@DeborahWheeler-v1q]

That is a meal by itself.

[@hochhoch-pu2gd]

A very beautiful, welcome variation of what we in GER like to call NATO-Lute :-) Run-of-the-mill we used to have it seasoned with nutmeg, salt & pepper with fried onions on top. Lacking a (maybe) better cheese I used grated parmesan and also added some chives. Served it with the Chicken Kiev (1:1 from this channel). Tell you what: I was declared a “Chef”. Some much fun and awakening of experimenting by looking at your videos and hearing the little sidenotes in these presentations. Simple, perfect fit, gorgeous. Many thanks for all efforts you spend here, JP!!!

[@Dr.Boombatz]

I made these tonight!!! Everyone was blown away. (They don't know how easy it was!!!)

[@Kath1813]

You’re so funny! I don’t like cooking but you make it enjoyable!

[@mariaboletsis3188]

My favorite things in one pot!!! MMMMMMMMMMMMMMM!!!

[@SherryWineAndCats]

I can’t wait to make this!! What should the temp of the whipping cream be? Are there cheeses that should NOT be used?

[@sylviarowlands1883]

Oh my that look sensational. I’m watching this for a hospital bed waiting to have my appendix removed, been nil by mouth for 48 hrs! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@CrazyBob1357]

Good afternoon Chef J P nice to see you today

[@obnoxiousbluebird6634]

It's past midnight where I am, and I'm having to fight to stop myself from going and making myself some mashed potatoes right now! 🤤🥔

[@maryrobinson4619]

Where can we get that cheese. I love trying new cheeses. That one looks marvelous.

[@sennasennina4891]

BRAVO JEAN-PIERRE YOU ARE THE BEST! NUMERO 1!

[@Wkkbooks]

Love this man!

[@ArnoldSeitwaerts]

Omg, did yu read my comment about this? I asked for Aligot under your mashed potatoe recipe 2 weeks ago :)

[@DeborahWheeler-v1q]

Thank you Chef. Potatoes, butter, and your recipe.

[@1boortzfan]

I love the potato recipes. Thank you chef.

[@ShihabShahrir-m6m]

Wow Thank you for this helpful video

[@Pierre-Paul1963]

What a great recipe, easy to do, merci Jean-Pierre!

[@mikealcoa6002]

Love the "outake". Looked yummy.. :) Im guessing i am not speaking for myself when i say more "behind the scenes". As always with admiration and appreciation, Another Biggest Fan

[@GranpaMike]

Thank you, it looks lovely!

[@hussainresearch1]

Hello there Chef. Thank you so much for this invaluable education. God Bless

[@frednurk8590]

Oooh, Port Salut.. I haven't been able to find that for about 4 years. Such a beautiful cheese.

[@jorb1903]

What does it taste like? Never heard of it

[@grrman]

So are we gonna get a recipe with mashed potato and onyon soon? That would be a sight to behold

[@theastewart6721]

Perfect way to start of the week! Thanks Chef for another amazing potato recipe!😊

[@BestDraftClass]

Potato monday, lovely! Thank you

[@Tomatohater64]

Oh my, Port Salut is my very favorite cheese in the world going back to the 60s. Yummy, smooth, creamy, melty, full of flavor - just love it. 🧀🧀🧈🧈

[@TipsyFlipper]

I saw this potato love coming and Chef did not disappoint, this one is stellar

[@donsylvia3509]

I haven't beaten my potatoes by hand for years and years but I'll have to try it again and this recipe looks delicious. I have a recipe that I have made for years that I DO use an electric mixer for but, again, I'll have to try the old muscle method. This recipe comes out light like a soufflé but I presume that is due to the eggs and cream cheese. I'm going to try and paste it here as I don't know how else to send it to you. It is a word document and I often lose the formatting when I try to send it this way but, here's hoping: Holiday Mashed Potatoes Makes 8 to 12 servings • 3 pounds Yukon gold potatoes, peeled, cooked, and hot • 1 (8-ounce) package softened cream cheese • 1/2 cup (1 stick) butter, softened • 1/2 cup sour cream • 2 eggs, lightly beaten • 1/4 onion, finely chopped • 1/2 cup milk • Salt and pepper 1. Preheat the oven to 350 degrees F. 2. In a large mixing bowl, mash the hot potatoes, add the cream cheese in small pieces and then the softened butter. Beat well until both are mixed into the potatoes. Then mix in the sour cream. 3. In another bowl, combine the eggs, onion and milk and stir. Add the milk mixture to the potato mixture and mix well. Add salt and pepper to taste. Beat well until light and fluffy. 4. Place in a greased round casserole dish and refrigerate several hours or overnight. (The potatoes can be frozen at this point and later baked after thawing.) Bake for 45 minutes or until lightly browned on top.

[@cindydickson3379]

I would love to see what Jack looks like. The behind the camera guy is mysterious. I'm going to make those potatoes 🥔 for dinner tonight. I love all your recipes. They seem not hard at all. Just prep is time-consuming but worth the end product. Thanks chef❤❤❤

[@guess99]

Chef, which is the ideal cheese that replaced the port salut for? Looks delightful!

[@michaeljacob9381]

Great recipe, thanks Chef!

[@Toula5two]

Hello 👋 there. I’m so happy 😀 I just found your channel. You are so pleasant to watch and to listen too. And I am very sure that all your recipes would taste amazing 😻. I will definitely make them. Especially this one as I love mashed potatoes 🥔👏 Keep up your great work and keep entertaining us my chef. Greetings from Melbourne Australia 🇦🇺. Just subscribed to your channel 😊😊👏👏🇦🇺🇦🇺🍏🍎🇦🇺👏

[@ChefJeanPierre]

Thank you so much! 😊❤️

[@Farahfoodie]

I made yesterday some potatoes puree with warm milk, butter, Creme fraiche and parmigiano. Now i have to try your recipe too😃

[@alisaid_28]

Salut chef, ta recette de purée de pomme de terre a l'air délicieuse et spéciale 👍😊 J'espère que tu auras plus de succès 😊

[@cyndifoore7743]

I’ve been waiting for you to make this recipe!!! What meat have you made to go with these wonderful potatoes? I want to move to Florida!

[@GrandmaSheila]

I'm already wondering which of these I'm going to do for Thanksgiving, this or the 3 Star potatoes. I can't decide, they're both perfection! OMG. Thank you Chef, am loving potato Mondays. Can you teach us gnocchi next? 😊😊