Fondue Mashed Potatoes take classic comfort food to a whole new level. Creamy, buttery mashed potatoes are blended with gooey melted cheese—like a potato fondue in every bite. It’s rich, velvety, and packed with deep, cheesy flavor that instantly upgrades any meal. Whether I serve it at a holiday dinner or alongside a weeknight roast, this dish always steals the show.
Why You’ll Love This Recipe
I love that Fondue Mashed Potatoes combine two of my favorite things: creamy mashed potatoes and silky cheese fondue. The texture is luscious and smooth, and the flavor is bold without being overwhelming. It’s the perfect side when I want something indulgent and satisfying. It pairs beautifully with steaks, roasted vegetables, or even on its own with a spoon. I also love how easy it is to customize with different cheeses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Yukon gold or russet potatoes (peeled and cut into chunks)
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Heavy cream or whole milk
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Butter
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Garlic (optional, for extra flavor)
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Gruyère cheese (shredded)
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Fontina cheese (shredded)
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Salt
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Black pepper
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Nutmeg (optional, for warmth and depth)
Directions
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I start by boiling the peeled potatoes in salted water until they’re fork-tender—about 15–20 minutes.
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While the potatoes cook, I gently warm the cream and butter in a small saucepan. If I’m using garlic, I infuse it into the cream for more flavor.
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Once the potatoes are done, I drain them well and return them to the hot pot to steam off excess moisture.
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I mash the potatoes until smooth, then slowly stir in the warm cream and butter mixture.
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Off the heat, I fold in the shredded Gruyère and Fontina cheese, stirring until everything melts into a silky mash.
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I season to taste with salt, pepper, and a pinch of nutmeg if I’m using it.
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I serve them hot, with maybe a little extra melted cheese or a pat of butter on top.
Servings and timing
This recipe serves about 6 people. I allow 15 minutes for prep and 20 minutes for cooking, so I usually have it ready in about 35 minutes total.
Variations
I like to change up the cheese sometimes—Swiss, white cheddar, or even Brie work beautifully. I’ve also added caramelized onions or fresh herbs like chives or rosemary for extra flavor. For a bolder version, I stir in roasted garlic or a splash of white wine to mimic a classic fondue even more.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently on the stovetop or in the microwave, stirring in a splash of milk or cream to bring back the smooth, creamy texture. They can also be frozen, though I find the texture is best when enjoyed fresh or within a few days.
FAQs
What’s the best type of potato to use?
I prefer Yukon gold for their creamy texture and buttery flavor. Russets also work well if I want a fluffier mash.
Can I make this ahead of time?
Yes, I often make them a few hours in advance and keep them warm in a slow cooker or double boiler. A splash of cream stirred in before serving helps refresh them.
What kind of cheese melts best in this dish?
Gruyère and Fontina are my go-tos because they melt smoothly and add that classic fondue flavor. I avoid pre-shredded cheese since it doesn’t melt as well.
Can I make it lighter?
To lighten it up, I use whole milk instead of cream and reduce the amount of cheese. It won’t be quite as rich, but still delicious.
How do I keep the mashed potatoes from getting gluey?
I make sure not to overmix them, especially after adding the cheese. I mash them gently and fold everything in by hand for the best texture.
Conclusion
Fondue Mashed Potatoes are the ultimate comfort food with a gourmet twist. Rich, cheesy, and incredibly satisfying, they turn a simple side dish into the star of the meal. Whether I’m cooking for a special occasion or just craving something decadent, this recipe always hits the spot and disappears fast from the table.
PrintFondue Mashed Potatoes
Fondue Mashed Potatoes are a rich, velvety side dish where creamy mashed potatoes are blended with melted cheese—like potato‑fondue in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Ingredients
- 2 lbs Yukon Gold or russet potatoes, peeled and cut into chunks
- 1/2 cup heavy cream or whole milk
- 4 tbsp butter
- 2 cloves garlic, minced (optional)
- 1 cup shredded Gruyère cheese
- 1 cup shredded Fontina cheese
- Salt, to taste
- Black pepper, to taste
- A pinch of nutmeg (optional)
Instructions
- Boil the peeled potato chunks in salted water until fork‑tender, about 15–20 minutes.
- Meanwhile, gently warm the cream and butter in a small saucepan; if using garlic, infuse it into the cream.
- Drain potatoes well and return them to the hot pot to steam off excess moisture.
- Mash the potatoes until smooth.
- Slowly stir in the warm cream‑butter mixture.
- Off the heat, fold in the shredded Gruyère and Fontina until melted and silky.
- Season with salt, pepper, and nutmeg if using.
- Serve hot, optionally topping with extra melted cheese or a pat of butter.
Notes
- Swap in Swiss, white cheddar, or Brie for variation.
- Add roasted garlic, caramelized onions, or fresh herbs like chives or rosemary.
- For a lighter version, use whole milk instead of cream and reduce the cheese amount.
- A splash of white wine in the cream step adds elegance.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
