Mashed potatoes, move on over! If you’ve ever dreamed up a cheese fondue combined with mashed potatoes, this would be it. Fondue mashed potatoes, or more classically known as pommes aligot, are super-creamy, silky mashed potatoes that have a starchy, cheesy pull that you’ve never seen before. The buttery potato mixed with fresh garlic, white wine, and mild Gruyère is really an experience you're going to love.
Types of potato to use? You want to make sure you’re using a really starchy potato, such as russets, white, or even Yukon gold. And don’t be afraid to cook the heck out of the potatoes so there are no little uncooked bits left behind. Can I make this more like fondue than mashed potatoes? Yes! All you have to do is add 1 cup more liquid. You could definitely double the amount of cheese too—it’s a cheese sauce, after all.
How to reheat the mashed potatoes? Since there are dairy components, you should carefully reheat over low heat, stirring often. You could also do this in a double boiler if you’re afraid of scolding or breaking the cream and cheese; however, the starch from the potato will act as an emulsifier, so breaking shouldn’t be an issue.
Did you try this twist on mashed potatoes? Let us know how it went!
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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Ingredients
1lb.
russet or Yukon gold potatoes, peeled and finely chopped
2tsp.
kosher salt, plus more
1
large clove garlic, grated
3tbsp.
unsalted butter
2tbsp.
dry white wine
8oz.
finely grated Gruyère (about 2 c.)
4oz.
finely grated mozzarella
1c.
heavy cream, warmed
Directions
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.
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.
Step 3Gradually add cheese and cream, whisking to combine. Continue to cook, stirring, until cheese is melted, 2 to 3 minutes; season with salt.
PHOTO; ANDREW BUI; FOOD STYLIST; MAKINZE GORE
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Francesca (Franki) Zani is the assistant food editor for Delish, where she develops recipes, writes, styles recipes & TikToks, and hosts on-camera recipe videos. Her education at the CIA and experience as a producer/culinary producer for PowerHouse Productions have allowed her to travel the globe. She loves collecting ceramic props, sipping tea lattes, and adventuring to highly rated food spots when she’s not collaborating with the New York Women’s Culinary Alliance. She’s often referred to as “Pasta Zani” due to her undying obsession for all things pasta (you need to try testaroli)!
