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From Mashing To Smashing
 My mother and I had been making our mashed potatoes like this for years just because we liked them that way. Who knew that it was actually a traditional French preparation called Aligot and a very popular one at that. I am sure that my mother and I may have strayed a bit from what is considered the authentic preparation but ours is pretty darn close. These potatoes are so rich you could almost get away without serving anything else. From what I have read Aligot is traditionally served with sausages or beef but from my point of view Aligot can be served with just about anything quite nicely.Aligot (pronounced Ah-Lee-Go) 2 lbs. potatoes 4 Tbsp. of heavy cream Salt and pepper to taste 2 tbsp. butter2 large cloves of garlic, minced 8 oz. Brie or Camembert with rind removed, sliced Chopped chives or green onion tops Cook potatoes in boiling salted water in large saucepan for 20 minutes or until tender. Drain; peel. Mash the potatoes with the heavy cream in a large bowl, season with salt and pepper. Meanwhile, melt the butter in a small saucepan. Sauté garlic in butter for about one minute, do not allow garlic to brown. Add Brie; stir until completely melted. Stir the melted cheese mixture into the mashed potatoes. You want to keep stirring the mixture until it has a gummy silky texture (may use mixer to accomplish this more easily, garnish with the chopped chives. Serve immediately. FYI - We have also experimented using shredded Swiss cheese instead of the brie and it worked exceptionally well giving the Aligot a more nutty taste. 
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