Potato mash with cheese

When Christmas comes, you walk in the markets and see some stalls where large pots of potato purée are being cooked and lifted for you to see the stretchy cheese. People line up to have a serving, which is perfect when it is cold. But. Aligot is not just about that. It is about what the potatoes are made in. Creamy and cheesy for those who enjoy a simple and flavourful comfort food. Of course, the best and most traditional way is to use Tome fraîche, but as good as it is, sometimes cheese such as Comté, Gruyère, or Beaufort work even better by giving more taste and character to the purée. No matter which cheese you use, do try to serve the purée right after it is made and try not to think about how much of everything that has gone into it.