Description
This Cheesy Fondue Mashed Potatoes recipe delivers a creamy, rich, and indulgent twist on classic mashed potatoes by blending tender potatoes with Swiss cheese, garlic, and a hint of white wine, perfect as a comforting side dish for gatherings or family dinners.
Ingredients
Scale
Potatoes
- 3 pounds Russet potatoes (peeled and quartered)
Liquid and Flavorings
- 1 cup heavy cream
- ¼ cup dry white wine
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- â…› teaspoon nutmeg
Dairy
- 6 tablespoons unsalted butter (¾ stick)
- 8 ounces shredded Swiss cheese (or Gruyere)
Instructions
- Prepare the Potatoes: Place the peeled and quartered Russet potatoes in a large pot and cover them with water, ensuring the potatoes are fully submerged.
- Boil Until Tender: Bring the water to a boil and cook the potatoes until they are fork-tender, which typically takes about 15-20 minutes, indicating they are fully cooked and soft.
- Drain the Potatoes: Carefully drain the water from the pot containing the cooked potatoes. Keep the empty pot as you will use it in the next steps.
- Blend the Ingredients: Transfer the drained potatoes to a food processor and add the heavy cream, unsalted butter, minced garlic, dry white wine, kosher salt, ground black pepper, and nutmeg. Blend the mixture until it reaches a mostly smooth consistency, combining all the flavors.
- Melt in the Cheese: Return the blended potato mixture to the original pot, then add the shredded Swiss cheese. Stir the mixture continuously over low heat until the cheese is completely melted and fully incorporated into the potatoes.
- Final Seasoning: Taste the cheesy fondue mashed potatoes and adjust the seasoning with additional salt and pepper as necessary to suit your preference.
Notes
- Russet potatoes work best for a fluffy and creamy mash.
- Swiss cheese can be substituted with Gruyere for a similar fondue flavor.
- Use a food processor for smooth texture, or mash by hand for a chunkier dish.
- Adjust the amount of garlic and wine according to taste preference.
- Keep the heat low when melting cheese to prevent curdling.
