These cheesy Fondue Mashed Potatoes, also known equally Pommes Aligot, are super creamy with a silky polish texture, too a cheese pull that’s simply to exit for! Potatoes are blended with heavy cream, butter, white wine, garlic, together with seasonings, then mixed amongst cheese. These delectable mashed potatoes will be your new go-to for every vacation repast!
Why We Love This Fondue Mashed Potatoes Recipe
When I establish out virtually pommes aligot, I but well-nigh lost my listen. I dear cheese fondue, in addition to I besides dear mashed potatoes, and so combining the 2 seemed similar a no-brainer. This dish is creamy, cheesy, together with so delicious!
Variations on Pommes Aligot
If Swiss isn’t your affair, you tin can make these mashed potatoes alongside gouda, fontina, gruyere, comté, emmental, raclette, vacherin, or cheddar cheese. Mix multiple kinds of cheese together too play with the proportions to get the perfect mix for your tastes. Just be sure to use eight ounces full.
How to Store too Reheat
Store leftover fondue mashed potatoes inward an airtight container inward the fridge for upwards to 4 days. Reheat in a Dutch oven over medium-depression estrus, or in the microwave on high for ane infinitesimal.
How to Freeze
Scoop ane-cup mounds of these cheesy mashed potatoes onto a lined baking sail as well as freeze uncovered until firm, well-nigh ane-ii hours. Transfer to an airtight container or Ziplock bag to shop for up to two months. Let thaw overnight inward the fridge before reheating.
Serving Suggestions
Serve these cheesy pommes aligot at the holiday table with your Thanksgiving turkey or Christmas ham. Or serve them with other meats, such equally rack of lamb, grilled pork chops, or unproblematic baked chicken breasts. Add approximately sautéed light-green beans for a rounded meal.
Aligot refers to a dish made from cheese blended into mashed potatoes. It’second the French mention for this dish, although the French version is typically made amongst Tomme de Laguiole (Tomme fraîche) or Tomme d’Auvergne cheese (both of which are solely available inwards French Republic).
I went amongst Swiss for that traditional fondue sense of taste, just y'all tin can actually place whatsoever melting cheese into mashed potatoes, and so get crazy!
The texture of this dish is creamy, shine, together with stretchy! It has nearly an elastic quality to it that is quite unique!
More Mashed Potato Recipes To Try
- Creamy Mashed Potatoes
- Crockpot Mashed Potatoes
- Instant Pot Mashed Potatoes
- Colcannon
- Cheesy Mashed Potatoes
- Make Ahead Mashed Potatoes
- Easy Mashed Potatoes
- “Cheesy” Vegan Mashed Potatoes
Recipe
Cheesy Fondue Mashed Potatoes Recipe
Ingredients
- iii pounds Russet potatoes peeled as well as quartered
- 1 loving cup heavy cream
- half dozen tablespoons unsalted butter (¾ stick)
- 2 cloves garlic minced
- ¼ cup dry white wine
- ane teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon nutmeg
- viii ounces shredded Swiss cheese or Gruyere
Recommended Equipment
Instructions
- Place the potatoes in a big pot covered inwards water.3 pounds Russet potatoes
- Boil the potatoes until fork tender, well-nigh fifteen-twenty minutes.
- Drain the potatoes. Keep the pot handy.
- Add the potatoes, heavy cream, butter, garlic, vino, salt, pepper, together with nutmeg to a food processor. Blend until more often than not smoothen.i cup heavy cream, half-dozen tablespoons unsalted butter, ii cloves garlic, ¼ loving cup dry white wine, i teaspoon kosher salt, ¼ teaspoon earth black pepper, ⅛ teaspoon nutmeg
- Transfer the potatoes back to the pot, add together inward the cheese, as well as stir until it’sec melted and incorporated.viii ounces shredded Swiss cheese
- Taste, as well as add more than salt too pepper if needed.
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Becky’sec tips
- Cut the potatoes equally evenly every bit possible so that all of the chunks prepare at the same rate.
- Be sure to let the potatoes fully drain earlier mashing them.
- Grate your own cheese for the smoothest potatoes. Pre-shredded cheeses are coated inward starch that can movement them to melt unevenly.
- Don’t add together all of the cheese right away. It’sec easier to mix it in slowly, as well as this volition forbid overmixing.
Storage: Store leftover fondue mashed potatoes in an airtight container in the fridge for upwardly to 4 days or inward the freezer for upwards to two months.
Nutrition Information
How to Make Fondue Mashed Potatoes Step by Step
Boil the Potatoes: Place 3 pounds of peeled in addition to quartered Russet potatoes inward a big pot covered inwards water. Boil the potatoes until fork tender, virtually 15-twenty minutes. Drain the potatoes. Keep the pot handy.
Blend the Potatoes: Add the potatoes, ane loving cup of heavy cream, 6 tablespoons of unsalted butter, 2 cloves of garlic, ¼ cup of dry out white wine, i teaspoon of kosher table salt, ¼ teaspoon of ground black pepper, too ⅛ teaspoon of nutmeg to a nutrient processor. Blend until by and large smoothen.
Add the Cheese: Transfer the potatoes back to the pot, add inwards viii ounces of shredded Swiss cheese, together with stir until it’sec melted too incorporated.
Taste together with Adjust: Taste, as well as add together more than common salt and pepper if needed.
