Why We Love This Fondue Mashed Potatoes Recipe
When I found out about pommes aligot, I just about lost my mind. I love cheese fondue, and I also love mashed potatoes, so combining the two seemed like a no-brainer. This dish is creamy, cheesy, and so delicious!
Variations on Pommes Aligot
If Swiss isn’t your thing, you can make these mashed potatoes with gouda, fontina, gruyere, comté, emmental, raclette, vacherin, or cheddar cheese. Mix multiple kinds of cheese together and play with the proportions to get the perfect mix for your tastes. Just be sure to use 8 ounces total.
How to Store and Reheat
Store leftover fondue mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a Dutch oven over medium-low heat, or in the microwave on high for 1 minute.
How to Freeze
Scoop 1-cup mounds of these cheesy mashed potatoes onto a lined baking sheet and freeze uncovered until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these cheesy pommes aligot at the holiday table alongside your Thanksgiving turkey or Christmas ham. Or serve them with other meats, such as filet mignon, rack of lamb, grilled pork chops, or simple baked chicken breasts. Add some sautéed green beans for a rounded meal.
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
How to Make Fondue Mashed Potatoes Step by Step
Boil the Potatoes: Place 3 pounds of peeled and quartered Russet potatoes in a large pot covered in water. Boil the potatoes until fork tender, about 15-20 minutes. Drain the potatoes. Keep the pot handy. Blend the Potatoes: Add the potatoes, 1 cup of heavy cream, 6 tablespoons of unsalted butter, 2 cloves of garlic, ¼ cup of dry white wine, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ⅛ teaspoon of nutmeg to a food processor. Blend until mostly smooth. Add the Cheese: Transfer the potatoes back to the pot, add in 8 ounces of shredded Swiss cheese, and stir until it’s melted and incorporated. Taste and Adjust: Taste, and add more salt and pepper if needed.
