Sweet Potato Aligot

Preparation

1. Step 1

   In a medium pot, cover the potatoes and a generous amount of salt with 1 inch of water. Bring to a boil, then simmer until potatoes are tender, 10 to 15 minutes. Drain but don’t wash out the pot. (You’ll need it again later.)

2. Step 2

   Meanwhile, fry the sage leaves: Line a plate with a paper towel. In a small skillet, heat ¼-inch of oil. Add sage leaves a few at a time, and fry until golden and crisp, usually about 1 minute or so. Use a slotted spoon to transfer fried leaves to the paper-towel-lined plate and sprinkle with salt. Repeat with remaining sage leaves, adding more oil to the pan if needed.

3. Step 3

   In a small pot over medium heat, add the thyme and cream, and bring to a simmer. Turn off the heat and cover until needed.

4. Step 4

   Transfer the cooked potatoes to a food processor, and pulse just until mashed. Or pass potatoes through a food mill or large-holed sieve to mash.

5. Step 5

   Return potatoes to their cooking pot and set it over low heat. Using a wooden spoon, stir in butter, garlic and nutmeg until the butter melts.

6. Step 6

   Remove thyme sprig from the cream. Stir the cream into the potatoes, then stir in the cheese, a handful at a time, until melted and stringy. Serve immediately, topped with the fried sage leaves.