Potatoes in a bucket.
The Uncommon French Potato That's Perfect For Aligot
Aligot is a French dish made by whipping potatoes together with butter, cream, and cheese until the combination achieves a stretchy, almost fondue-like consistency.
The ideal potato for this dish has to contain a high amount of starch to bind the aligot together, and many French chefs prefer the rare Institut de Beauvais breed of potato.
This spud is loaded with starch that emulsifies the cheese and gives the aligot a luxurious, silky quality. Its mild buttery flavor also complements the dairy in the dish.
The Institut de Beauvais is in season from late summer into fall, and your best bet is to check with specialty European grocers in your area or to look for online vendors.