Fondue Mashed Potatoes Recipe

This decadent Fondue Mashed Potatoes Recipe merges the fluffy texture of riced russets with the stretchy, nutty luxury of melted Gruyere cheese. Enriched with hot heavy cream and plenty of salted butter, it creates a velvety, elastic side dish that functions as both a creamy mash and a savory dip. It is the ultimate showstopper for a winter dinner party, guaranteed to be the most talked-about dish on the table.

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Fondue Mashed Potatoes Ingredients

• 3 pounds Russet Potatoes: The high starch content is non-negotiable here; it creates the fluffy base needed to absorb the massive amount of dairy.
• 1 pound Gruyere Cheese: Freshly grated. This Swiss cheese provides the signature “fondue” flavor—nutty, slightly sweet, and incredibly melty.
• 1 1/2 cups Heavy Cream: Heated. Using hot cream prevents the potatoes from becoming gummy and helps the cheese melt smoothly.
• 1 stick (8 tablespoons) Salted Butter: Cut into pieces for easy melting.
• Kosher Salt: To cut through the richness.

How To Make Fondue Mashed Potatoes

1. Boil the Potatoes: Peel the russet potatoes and rinse them in cold water to remove surface starch. Cut them into uniform quarters. Place them in a large pot, cover with cold water, and bring to a boil. Cook for 20 to 25 minutes until they are completely fork-tender.
2. Steam Dry: Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot, empty pot over low heat. Stir them gently for 1-2 minutes to evaporate any residual moisture. Chef’s Tip: Dry potatoes equal fluffy potatoes; wet potatoes equal gluey mash.
3. Rice the Potatoes: Process the hot potatoes through a potato ricer or food mill directly into a large saucepan. This tool is essential for achieving a silky, lump-free texture without overworking the starch.
4. Enrich the Mash: Stir the heated heavy cream and the butter pieces into the riced potatoes. Stir gently but firmly until the mixture is smooth, rich, and combined.
5. The Fondue Meltdown: Turn the heat to low. Begin adding the grated Gruyere cheese, one handful at a time. Stir constantly and wait for each handful to melt completely before adding the next. The potatoes will transform into a stretchy, cohesive, cheesy mass. Season with salt to taste.
6. Serve: Transfer the mixture to a warm fondue pot or a slow cooker set to “warm” to keep the cheese pliable and gooey. Stir occasionally to prevent a skin from forming.

Recipe Tips

• Grate Your Own Cheese: Pre-shredded cheese is coated in starch (cellulose) to prevent clumping, which ruins the texture of a fondue. Buy a block of Gruyere and grate it yourself for a silky melt.
• The Ricer is Key: Do not use a hand masher or electric mixer. A ricer separates the potato cells gently, allowing them to accept the fat without becoming a sticky paste.
• Temperature Control: Keep the heat low when adding the cheese. High heat can cause the cheese proteins to seize and the fat to separate, resulting in a greasy, grainy mess.
• Cheese Substitutes: If Gruyere is too strong, you can use Comté, Emmental, or a high-quality Swiss cheese. Avoid mozzarella as it lacks the flavor depth needed here.

What To Serve With Fondue Mashed Potatoes

• Filet Mignon: A luxurious steak deserves a luxurious side.
• Crusty Baguette: Since this is essentially a thick fondue, serve extra bread for dipping directly into the potatoes.
• Roasted Broccoli: The slight bitterness of charred broccoli cuts through the intense richness of the cheese.
• Cornichons: Serve tart pickles on the side to cleanse the palate between rich bites.

How To Store Fondue Mashed Potatoes

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The mixture will solidify into a dense block as it cools.
• Reheat: Reheat gently in a saucepan with a splash of extra cream or milk to loosen the cheese structure. Stir constantly over low heat.
• Freeze: Freezing is not recommended. The dairy emulsion will break, and the texture will become grainy upon thawing.

Fondue Mashed Potatoes Nutrition Facts

• Calories: 580 kcal
• Fat: 42g
• Carbohydrates: 35g
• Protein: 18g
• Calcium: 450mg

Nutrition information is estimated per serving.

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