Mashed Potato Fondue

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 627, total fat 47 G., saturated fats 28 G., proteins 22 G., carbohydrates 32 G., fiber 2 G., cholesterol 154 mg, sodium 664 mg, sugar 3 G.

Ree Drummond serves mashed potatoes with cheese in a fondue pot. This side dish is sure to please everyone at your party. Not only does it look appealing when served this way, but it's also incredibly delicious thanks to a generous dose of melting Gruyere.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg of potatoes
1.5 cups heavy cream, warmed
110 g (8 tbsp) salted butter, cut into pieces
450 g Gruyere, grated
Coarse salt
Special equipment: fondue pot or slow cooker

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mashed potatoes, cream, Gruyere cheese

Cooking the dish according to the recipe:

Peel the potatoes and rinse them in cold water. Cut them into quarters, place them in a large saucepan, and cover with water. Bring to a boil and simmer until the potatoes are tender, 20–25 minutes.
Drain the potatoes, then return them to the pan and stir to evaporate excess moisture. Press the potatoes through a potato masher into a large saucepan. Add the heavy cream and butter and stir until the potatoes are smooth. Reduce the heat to low and stir in the cheese, one handful at a time, until completely melted. Season with salt to taste.