Do not salt too much
The cheese, very salty natural, takes care of it alone! Do not overload your salt aligot, if you do not want to make it inedible! However, have your hand on pepper to rebalance the seasoning.
Do you make muscles
Work it mash potatoes with a spatula over low heat. It is important not to hang on the bottom of the pan. As soon as it becomes very hot, add 400g pieces of fresh tomme de cantal cut into thin strips. Stir vigorously to aerate the aligot.
Adopt the ribbon technique
Lift the aligot with the spatula. If it makes a ribbon, it's ready! Serve the aligot in the pan, it will be a hellish effect!