Recipe information
Ingredients for - Fondue Mashed Potatoes
1. 1 lb. russet or Yukon gold potatoes, peeled and finely chopped -
3. 1 large clove garlic, grated -
4. 3 tbsp. unsalted butter -
5. 2 tbsp. dry white wine -
6. 8 oz. finely grated Gruyère (about 2 c.) -
7. 4 oz. finely grated mozzarella -
8. 1 c. heavy cream, warmed -
How to cook deliciously - Fondue Mashed Potatoes
1. Stage
In 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. Stage
Drain 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. Stage
Gradually add cheese and cream, whisking to combine. Continue to cook, stirring, until cheese is melted, 2 to 3 minutes; season with salt.
