Cheesy Fondue Mashed Potatoes Recipe

Mashed potatoes in a bowl with a wooden spoon.

5 from 1 vote

Cheesy Fondue Mashed Potatoes Recipe

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.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: American, French

Servings:

Author: Krista Teigen

Equipment

Food Processor

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.

Video

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.

Storage: Store leftover fondue mashed potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition