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Aligot Mash  Rate Recipe
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500gm steamed for 20 minutes, royal blue or ruby Lou potato (skin on)
1 crushed garlic
100ml milk
200gm grated ambrosia or havarti cheese
2 tbsp extra virgin olive oil
Sea salt & pepper
Using a 2L saucepan, mash steaming potato with garlic and milk.  Stir in cheese, oil and seasoning with a wooden spoon until a smooth and elastic texture forms.  You have aligot and your ready to go!  Set aside and keep warm to serve.
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