fondue-mashed-potatoes

Daily Food

Fondue Mashed Potatoes

If you’ve ever dreamed up a cheese fondue combined with mashed potatoes, this would be it. Fondue mashed potatoes, or pommes aligot, are super-creamy, silky mashed potatoes that have a starchy, cheesy pull that you’ve gotta see to believe.

Ingredients

  • 1 lb. russet or Yukon gold potatoes, peeled and finely chopped
  • 2 tsp. kosher salt, plus more
  • 1 large clove garlic, grated 
  • 3 tbsp. unsalted butter 
  • 2 tbsp. dry white wine 
  • 8 oz. finely grated Gruyère (about 2 c.)
  • 4 oz. finely grated mozzarella 
  • 1 c. heavy cream, warmed

Directions

  1. Step 1In a medium saucepan, toss potatoes and 2 teaspoons salt. Cover with cold water and bring to a boil over high heat. Cook potatoes until fork-tender, 15 to 18 minutes.
  2. Step 2Drain potatoes and transfer to a ricer or food mill. Extrude potatoes back into saucepan and cook over medium heat. Add garlic, butter, and wine and cook, stirring frequently, until wine has nearly evaporated and butter is melted, about 2 minutes. 
  3. Step 3Gradually add cheese and cream, whisking to combine. Continue to cook, stirring, until cheese is melted, 2 to 3 minutes; season with salt.