Cheesy Fondue Mashed Potatoes Recipe
Servings: 8
Calories: 430kcal
The silky, creamy texture of these cheesy mashed potatoes will blow you away. If you love fondue, you're going to absolutely love this pommes aligot recipe!Step-by-step photos can be seen below the recipe card.
Print Recipe
Ingredients
- 3 pounds Russet potatoes peeled and quartered
- 1 cup heavy cream
- 6 tablespoons unsalted butter (¾ stick)
- 2 cloves garlic minced
- ¼ cup dry white wine
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon nutmeg
- 8 ounces shredded Swiss cheese or Gruyere
Instructions
- Place the potatoes in a large pot covered in water.3 pounds Russet potatoes
- Boil the potatoes until fork tender, about 15-20 minutes.
- Drain the potatoes. Keep the pot handy.
- Add the potatoes, heavy cream, butter, garlic, wine, salt, pepper, and nutmeg to a food processor. Blend until mostly smooth.1 cup heavy cream, 6 tablespoons unsalted butter, 2 cloves garlic, ¼ cup dry white wine, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon nutmeg
- Transfer the potatoes back to the pot, add in the cheese, and stir until it’s melted and incorporated.8 ounces shredded Swiss cheese
- Taste, and add more salt and pepper if needed.
Notes
- Cut the potatoes as evenly as possible so that all of the chunks cook at the same rate.
- Be sure to let the potatoes fully drain before mashing them.
- Grate your own cheese for the smoothest potatoes. Pre-shredded cheeses are coated in starch that can cause them to melt unevenly.
- Don’t add all of the cheese at once. It’s easier to mix it in slowly, and this will prevent overmixing.
Nutrition
Calories: 430kcal | Carbohydrates: 32g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 361mg | Potassium: 770mg | Fiber: 2g | Sugar: 2g | Vitamin A: 937IU | Vitamin C: 10mg | Calcium: 299mg | Iron: 2mg