Best 10 Fondue Mashed Potatoes Recipes

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Fondue mashed potatoes are a decadent and creamy side dish that will elevate any meal. This classic dish combines the richness of melted cheese with the fluffy texture of mashed potatoes, creating a truly indulgent experience. Fondue mashed potatoes are perfect for special occasions or when you want to make a memorable meal. With a few simple ingredients and a little bit of time, you can create this delicious and comforting dish that is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES



Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 19

12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 shallot, finely chopped
1 jigger dry sherry
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli florets
1 pound asparagus, trimmed of stems, tips reserved
2 tablespoons fresh chives, snipped or chopped
1/2 French baguette, cubed
12 cherry tomatoes
Cornichons or baby gherkin pickles
Marinated mushrooms
Pickled onions

Steps:

  • Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
  • Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
  • To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
  • To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
  • Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

MASHED POTATO FONDUE



Mashed Potato Fondue image

This tasty twist on fondue mixes mashed potatoes with creamy cheese. Serve with a variety of dippers.

Time 30m

Yield 8

Number Of Ingredients 10

4 medium potatoes, peeled and sliced
3 cups water
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cup milk
1/2 cup coarsely grated Parmesan or Romano cheese
2 egg yolks
1 pinch salt and pepper
1 pinch cayenne pepper
minced fresh marjoram

Steps:

  • Combine the potatoes and water in a saucepan over medium-high heat. Cook for 15-20 minutes or until the potatoes are mushy and falling apart. Drain the potatoes carefully, reserving the liquid. Press the potatoes through a sieve into a bowl and set aside. Place the butter in a deep skillet over medium heat. When melted, stir in the flour and cook, stirring constantly, for 2 minutes. Do not let the mixture brown. Add the potatoes, reserved cooking water, and milk to the skillet. Mix well and let the potato fondue simmer for 10 minutes, stirring occasionally. Add the cheese and egg yolks to the fondue. Beat the mixture immediately to combine the eggs and continue to beat until the fondue is smooth and thick. Add the salt, pepper, and cayenne. Sprinkle the top of the fondue with marjoram, if desired. Serve the mashed potato fondue with bread dippers, cooked meatballs, cauliflower florets, cherry tomatoes, carrot sticks, or other dippers.

Nutrition Facts :

FONDANT POTATOES



Fondant Potatoes image

The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 6

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
½ cup chicken broth, or more as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
  • Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
  • Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
  • Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  • Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
  • Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
  • Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
  • Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g

NEW POTATOES WITH THREE-CHEESE FONDUE



New Potatoes with Three-Cheese Fondue image

Categories     Milk/Cream     Cheese     Potato     Appetizer     Sauté     Cream Cheese     Parmesan     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 20 servings

Number Of Ingredients 13

2 teaspoons olive oil
1/2 cup chopped onion
1 cup plus 2 tablespoons whipping cream
1 8-ounce package cream cheese, room temperature
1 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 cup (packed) grated Gruyère cheese (about 1 1/2 ounces)
1/4 teaspoon ground nutmeg
1 pound unpeeled large red-skinned potatoes, cut into 1-inch pieces
6 cups water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
48 (about) 6-inch skewers

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat.
  • Combine potatoes, 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.)
  • Place potatoes on platter. Spear each with skewer. Serve with warm fondue.

FONDANT POTATOES



Fondant potatoes image

Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast

Provided by Esther Clark

Categories     Side dish

Time 48m

Number Of Ingredients 7

6 medium Maris Piper potatoes
1 tbsp olive oil
200g unsalted butter, cubed
4 large garlic cloves, bashed
2 sprigs rosemary
2 sprigs thyme
200ml chicken or vegetable stock

Steps:

  • Slice the ends off the potatoes so they lie flat on either side.
  • Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
  • Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Nutrition Facts : Calories 409 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

FONDUE MASHED POTATOES



Fondue Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 5

3 pounds russet potatoes
1 1/2 cups heavy cream, heated
1 stick (8 tablespoons) salted butter, cut into pieces
1 pound Gruyere cheese, grated
Kosher salt

Steps:

  • Peel the potatoes and rinse them in cold water. Cut the potatoes in fourths, place in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  • Drain the potatoes, then return them to the pot and stir to evaporate any excess moisture. Rice the potatoes into a large saucepan. Stir in the heavy cream and butter until the potatoes are smooth. Turn the heat to low and stir in the cheese, handful by handful, until fully melted. Season with salt.
  • Transfer to a fondue pot (or a slow cooker for larger servings), stirring occasionally to prevent scorching.

BRIE MASHED POTATOES



Brie Mashed Potatoes image

These rich, buttery whipped potatoes are delicately flavored with Brie and fresh thyme-and likely to become a family tradition for special occasions. Thanks to Yvonne Starlin of Portland, Tennessee for the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8-10 servings.

Number Of Ingredients 7

4 pounds potatoes (about 12 medium), peeled and cubed
1 cup milk
1 round (8 ounces) Brie cheese, rind removed and cubed
2 tablespoons butter
2 teaspoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender; drain. , In a large bowl, mash the potatoes with milk, cheese, butter, thyme, salt and pepper.

Nutrition Facts : Calories 260 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 419mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

NEW POTATOES WITH THREE-CHEESE FONDUE



New Potatoes With Three-Cheese Fondue image

Make and share this New Potatoes With Three-Cheese Fondue recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 30m

Yield 20 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1/2 cup chopped onion
1 cup whipping cream, plus
2 tablespoons whipping cream
1 (8 ounce) package cream cheese, room temperature
1 cup freshly grated parmesan cheese (about 2 ounces)
1/2 cup packed grated gruyere cheese (about 1 1/2 ounces)
1/4 teaspoon ground nutmeg
1 lb unpeeled large red potatoes, cut into 1 inch pieces
6 cups water
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh parsley

Steps:

  • Heat oil in heavy medium saucepan over medium heat.
  • Add onion; sauté until soft, about 4 minutes.
  • Reduce heat to low.
  • Add cream, cream cheese, Parmesan, and Gruyère.
  • Whisk until smooth, about 3 minutes.
  • Stir in nutmeg.
  • Season with salt and pepper.
  • Remove from heat.
  • Combine potatoes, 6 cups water and salt in large saucepan.
  • Bring to boil over high heat.
  • Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
  • Drain.
  • Transfer potatoes to bowl.
  • Add olive oil and parsley; toss to coat.
  • Season to taste with salt and pepper.
  • (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.) Place potatoes on platter.
  • Spear each with skewer (48 6-inch skewers).
  • Serve with warm fondue.

CRèME FRAîCHE MASHED POTATOES



Crème Fraîche Mashed Potatoes image

Categories     Milk/Cream     Potato     Side     Christmas     Thanksgiving     Vegetarian     Kid-Friendly     Fall     Winter     Sour Cream     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 3

3 1/2 pounds russet potatoes, peeled, quartered
2/3 cup crème fraîche or sour cream
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)

FONTINA MASHED POTATOES, RICH AND DELICIOUS



Fontina Mashed Potatoes, Rich and Delicious image

I was going to make scalloped potatoes, and had a last minute change, so I took the ingredients and used them in my mashed potatoes. Oh My, they turned out quite delicious and decadent. Not your ordinary Mashed Potatoes... totally worth the extra steps!

Provided by CHRISSYG

Categories     < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

5 lbs potatoes, peeled cubed evenly
water
1 tablespoon kosher salt
6 ounces Fontina cheese, Grated
3/4 cup half-and-half
2 garlic cloves, cracked
4 -6 ounces mascarpone cheese
4 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons chives, snipped
salt and pepper

Steps:

  • Put your fontina in the freezer, this will make it easier to grate later.
  • Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
  • Bring to a simmer and cook until potatoes are tender.
  • Drain and mash the way you prefer (I like a ricer)
  • Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
  • Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
  • Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
  • Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
  • Just prior to serving, stir in chives.

Tips:

  • Use high-quality ingredients for the best flavor. Start with Yukon Gold potatoes for a smooth, creamy texture. Use freshly grated Parmesan cheese and Gruyère cheese for a rich, nutty flavor. Use heavy cream for a luxurious, velvety texture.
  • Don't overcook the potatoes. Overcooked potatoes will be dry and crumbly instead of smooth and creamy. Cook the potatoes just until they are tender when pierced with a fork.
  • Mash the potatoes thoroughly. Lumpy potatoes will not make a smooth fondue. Use a potato ricer or a food mill for the smoothest results.
  • Keep the fondue warm. Fondue is best served warm and melted. Use a fondue pot or a slow cooker to keep the fondue warm at the table.
  • Serve the fondue with a variety of dipping options. Some popular options include vegetables, bread cubes, and meat. You can also serve the fondue with a variety of sauces, such as a tomato sauce or a mustard sauce.

Conclusion:

Fondue mashed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a creamy, flavorful fondue that will be enjoyed by everyone at the table. So next time you're looking for a new side dish to try, give fondue mashed potatoes a try. You won't be disappointed.

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