Fondue 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
Scale
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
Find it online: https://zarameals.com/fondue-mashed-potatoes-recipe/
