Fondue Mashed Potatoes Recipe
Introduction
This Fondue Mashed Potatoes recipe offers a rich and creamy twist on the classic side dish. Infused with garlic, white wine, and a blend of Gruyère and mozzarella, these mashed potatoes deliver comforting, cheesy goodness perfect for any meal.
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, combine the peeled and chopped potatoes with 2 teaspoons of kosher salt. Cover them 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 set over medium heat. Add the grated garlic, butter, and white wine, stirring frequently until the wine has nearly evaporated and the butter is melted, about 2 minutes.
- Step 3: Gradually whisk in the grated Gruyère and mozzarella cheeses along with the warmed heavy cream. Continue cooking and stirring until the cheese is fully melted and the mixture is smooth, 2 to 3 minutes. Season with additional salt to taste and serve warm.
Tips & Variations
- For an extra creamy texture, add a splash more warmed heavy cream as you mix in the cheese.
- Substitute white wine with dry vermouth or chicken broth if preferred.
- Try adding a pinch of nutmeg or fresh herbs like chives for added flavor.
Storage
Store leftover fondue mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little milk or cream to loosen the texture as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese for this recipe?
Yes, you can substitute Gruyère and mozzarella with other meltable cheeses like fontina, raclette, or cheddar, depending on your taste preferences.
What is the best potato to use for mashed potatoes?
Russet and Yukon gold potatoes work best due to their fluffy texture and mild flavor, which absorb the cheese and cream beautifully.
PrintFondue Mashed Potatoes Recipe
This Fondue Mashed Potatoes recipe transforms traditional mashed potatoes into a rich and indulgent dish by incorporating a blend of Gruyère and mozzarella cheeses, garlic, white wine, and butter. Perfectly creamy and cheesy, these potatoes are a decadent side that pairs wonderfully with roasted meats or can be enjoyed on their own.
- 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 to taste
Cheese and Dairy
- 3 tbsp. unsalted butter
- 8 oz. finely grated Gruyère (about 2 cups)
- 4 oz. finely grated mozzarella
- 1 cup heavy cream, warmed
Other
- 1 large clove garlic, grated
- 2 tbsp. dry white wine
Instructions
- Cook the Potatoes: In a medium saucepan, toss the finely chopped potatoes with 2 teaspoons kosher salt. Cover with cold water and bring to a boil over high heat. Cook the potatoes until they are fork-tender, about 15 to 18 minutes.
- Drain and Mash: Drain the cooked potatoes and transfer them to a ricer or food mill. Press the potatoes back into the saucepan and cook over medium heat. Add the grated garlic, unsalted butter, and dry white wine, stirring frequently. Continue to cook until the wine has nearly evaporated and the butter is fully melted, approximately 2 minutes.
- Add Cheese and Cream: Gradually whisk in the finely grated Gruyère and mozzarella cheeses along with the warmed heavy cream. Stir continuously over medium heat until the cheese has melted and the mixture is smooth, about 2 to 3 minutes. Season with additional salt to taste and serve warm.
Notes
- Using a ricer or food mill ensures a smooth, lump-free mashed potato texture.
- Warm the heavy cream before adding to prevent cooling down the potatoes and to help the cheese melt better.
- Adjust the amount of salt based on your taste preference and the saltiness of the cheeses used.
- If dry white wine is unavailable, a splash of chicken or vegetable broth can be substituted.
- For a lighter version, consider using half-and-half instead of heavy cream, though this will slightly reduce creaminess.
Keywords: fondue mashed potatoes, cheesy mashed potatoes, Gruyère mashed potatoes, potato side dish, creamy mashed potatoes
