Fondue Mashed Potatoes Recipe
Introduction
Fondue Mashed Potatoes combine the creamy comfort of traditional mashed potatoes with the rich, melty flavors of a cheese fondue. This dish is a perfect twist for those who love gooey cheese and a cozy, satisfying side.
Ingredients
- 1 lb. russet or Yukon gold potatoes, peeled and finely chopped
- 2 tsp. kosher salt, plus more as needed
- 1 large clove garlic, grated
- 3 tbsp. unsalted butter
- 2 tbsp. dry white wine
- 8 oz. finely grated Gruyère (about 2 cups)
- 4 oz. finely grated mozzarella
- 1 cup heavy cream, warmed
Instructions
- Step 1: In a medium saucepan, toss the potatoes with 2 teaspoons of kosher salt. Cover with cold water and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15 to 18 minutes.
- Step 2: Drain the potatoes and transfer them to a ricer or food mill. Extrude the potatoes back into the saucepan and cook over medium heat.
- Step 3: Add the grated garlic, butter, and white wine. Cook, stirring frequently, until the wine has nearly evaporated and the butter has melted, about 2 minutes.
- Step 4: Gradually add the grated Gruyère and mozzarella, along with the warmed heavy cream, whisking to combine. Continue to cook and stir until the cheese is fully melted, about 2 to 3 minutes.
- Step 5: Taste and season with additional salt if needed. Serve warm.
Tips & Variations
- Use Yukon gold potatoes for a naturally buttery texture and flavor.
- Substitute dry white wine with chicken broth for a milder taste.
- Add a pinch of nutmeg or fresh herbs like chives for extra flavor.
- For a spicier kick, mix in a little grated Parmesan and a dash of cayenne pepper.
Storage
Store leftover fondue mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of cream or milk to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can experiment with cheeses that melt well, such as fontina, raclette, or cheddar. Just keep in mind they’ll influence the flavor and texture.
What if I don’t have a ricer or food mill?
You can mash the potatoes with a fork or potato masher, but avoid over-mashing to keep the texture light and fluffy. For very smooth potatoes, use a fine sieve or blender with care.
PrintFondue Mashed Potatoes Recipe
Fondue Mashed Potatoes is a creamy and indulgent twist on classic mashed potatoes, enhanced with melted Gruyère and mozzarella cheeses, garlic, and a splash of white wine. This comforting side dish is perfect for any meal, combining rich flavors and a silky texture that will delight any cheese lover.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Ingredients
Potatoes
- 1 lb. russet or Yukon gold potatoes, peeled and finely chopped
- 2 tsp. kosher salt, plus more for seasoning
Flavorings and Dairy
- 1 large clove garlic, grated
- 3 tbsp. unsalted butter
- 2 tbsp. dry white wine
- 8 oz. finely grated Gruyère (about 2 cups)
- 4 oz. finely grated mozzarella
- 1 cup heavy cream, warmed
Instructions
- Cook the Potatoes: In a medium saucepan, toss the peeled and chopped potatoes with 2 teaspoons kosher salt. Cover with cold water, then bring to a boil over high heat. Cook the potatoes until fork-tender, about 15 to 18 minutes.
- Drain and Mash Potatoes: Drain the potatoes well and transfer them to a ricer or food mill. Extrude the potatoes back into the saucepan and place over medium heat.
- Add Flavorings: Stir in the grated garlic, unsalted butter, and dry white wine. Cook while stirring frequently until the wine has nearly evaporated and the butter has melted, about 2 minutes.
- Incorporate Cheese and Cream: Gradually add the finely grated Gruyère and mozzarella cheeses along with the warmed heavy cream, whisking continuously to combine everything evenly. Continue cooking and stirring for 2 to 3 minutes until the cheese is fully melted and the mixture is smooth and creamy.
- Season and Serve: Taste and season with additional salt if needed. Serve immediately as a rich and cheesy mashed potato side dish.
Notes
- For best texture, use a ricer or food mill rather than mashing by hand to ensure the potatoes are smooth and fluffy.
- Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for a subtle tang without overpowering the cheese flavors.
- Warm the heavy cream before adding to prevent cooling down the potato mixture and to help achieve a silky texture.
- Gruyère cheese provides a nutty and slightly sweet flavor; avoid pre-shredded cheese that may contain anti-caking agents affecting meltability.
- Serve the fondue mashed potatoes hot immediately as they are best enjoyed fresh and creamy.
Keywords: fondue mashed potatoes, cheesy mashed potatoes, Gruyère mashed potatoes, comfort food side dish, creamy potatoes
