I just learned about something called aligot

[EssExTee]

Holy fuck I need this in me now. It's cheese and mashed potatoes blended together into a fondue-like sauce and omg I'm drooling

[WilliamsSW]

@essextee what do you put it on?
Besides everything, I mean?

[EssExTee]

@williamssw wikipedia says it's traditionally eaten on bread, pork, or sausages but I'd probably just eat it like soup.

[WilliamsSW]

@essextee all of those options sound crazy delicious to me, including the soup one.

[kiltedpadre]

@williamssw I’m thinking this slathered on a turkey sandwich with some cranberry mustard I have sounds fantastic.

[onlytwowheels]

My mom made some mashed potatoes with cheese in it earlier this year. I remember liking it, and thinking I should have this again.....

[barnie]

Oh dear. I just DDGed this and wiki had a lot to say about it. This I gotta try. Cheese, taters, spices? Yum! This excerpt seems to be the bones of it"

Other cheeses are also used in place of Tomme, including mozzarella, Cantal[5] and Laguiole. The choice of cheese is important, and strongly affects the end result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) Lancashire to be best, rejecting most other suggestions;[6] other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.[6]

Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique[3] gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.

[sn4cktimes]

drool intensifies

[WilliamsSW]

@kiltedpadre I’m thinking that this stuff on anything would be fantastic.

[Jb boin]

The cheese is very important as some would not mix with potatoes or make a blocky and oily mess when melted, not to mention the taste

A note : the tome fraîche d'Aubrac (non-aged) is different from the more common tome de Savoie (aged) but it seems that you can use either one.

The fresh one :

The aged one :

[CarsOfFortLangley]

A place near us does Aligot tacos. major yum

[AntiSpeed]

I wanted to put some cheese in my mashed potatoes but aligot was this weird pasty mess.

[RiceRocketeer]

@antispeed boooooooo

[RiceRocketeer]

@essextee I'll take an IV drip of that stuff, thanks

[AntiSpeed]

@ricerocketeer If you've never heard of it, you should check out Khachapuri. Then see if there are any Georgian restaurants near you.

[RiceRocketeer]

@antispeed
Oh man.

[Manwich]

@essextee

Mmmm.... Cholesterol...

And why not have it with a burger called "The Coronary"? You can get it here:
https://www.woodysburgers.ca/menu

"SPECIALTY BURGERS
CORONARY
Stuffed cheese burger (blue or cheddar), fried onions, smoked bacon, fried egg & mayo. "

[EssExTee]

@manwich one of the local breakfast joints has a sandwich called the Heart Attack. It's Ham, sausage, bacon, linguica, egg, and cheese.