Pommes Aligot

Instructions

1. Place diced potatoes into a pot and cover with cold water. Add a pinch of salt and bring to a boil.
2. Meanwhile, place a small pot over medium-low heat and add cream, butter, thyme and salt to taste. Bring to a simmer, turn off heat and allow thyme to steep until ready to use.
3. Once potatoes are boiling, turn heat to low, and cook until just tender. Be careful not to overcook. Drain potatoes through a colander then let steam for 2 to 3 minutes.
4. Using about a spoonful at a time, gently press potatoes through a ricer into the cooking pot. When all potatoes have been riced, place over medium-low heat.
5. Remove thyme sprigs from cream and discard. Pour cream mixture over potatoes then stir with a spatula until completely absorbed and potatoes are creamy.
6. Add both cheeses and stir until melted. When potatoes are pulled with a spoon, they should stretch.
7. Season as needed to taste, remove from heat, cover and keep warm for serving. Garnish with chives if desired for color.