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Fondue Mashed Potatoes

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Fondue Mashed Potatoes are a rich, velvety side dish where creamy mashed potatoes are blended with melted cheese—like potato‑fondue in every bite.

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

  1. Boil the peeled potato chunks in salted water until fork‑tender, about 15–20 minutes.
  2. Meanwhile, gently warm the cream and butter in a small saucepan; if using garlic, infuse it into the cream.
  3. Drain potatoes well and return them to the hot pot to steam off excess moisture.
  4. Mash the potatoes until smooth.
  5. Slowly stir in the warm cream‑butter mixture.
  6. Off the heat, fold in the shredded Gruyère and Fontina until melted and silky.
  7. Season with salt, pepper, and nutmeg if using.
  8. 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

Find it online: https://recipesbyliza.com/fondue-mashed-potatoes/