Crockpot Fondue Mashed Potatoes Recipe
Introduction
This Crockpot Fondue Mashed Potatoes recipe offers a creamy, cheesy twist on classic mashed potatoes, perfect for easy entertaining or comforting meals. Slow cooking the potatoes infuses them with rich flavors from wine and herbs, while the melted gruyere and raclette cheeses add a luscious, savory finish.
Ingredients
- 3 pounds potatoes, peeled and quartered
- 2 cups apple cider or white wine
- 2 cloves garlic, grated
- 2 teaspoons salt
- 6 tablespoons salted butter
- 1 cup heavy cream
- 1 1/2 cups shredded gruyere cheese
- 1 1/2 cups shredded raclette cheese
- 2 tablespoons fresh thyme or chopped sage leaves
- Black pepper, to taste
Instructions
- Step 1: In the bowl of your crockpot, combine the potatoes, apple cider or white wine, grated garlic, and salt. Cover and cook on high for 4 hours or on low for 6 to 8 hours, until the potatoes are fork tender. Then set the crockpot to low.
- Step 2: Drain the potatoes well, then return them to the crockpot. Leave uncovered for 10 minutes to allow excess moisture to evaporate.
- Step 3: Mash the potatoes using a masher. Stir in the butter and heavy cream, adding a little more cream if you want a smoother consistency. Season with salt and black pepper to taste.
- Step 4: Mix in the shredded gruyere and raclette cheeses. Cover and cook for an additional 15 minutes, or until the cheese has fully melted and the potatoes are creamy.
- Step 5: Keep the mashed potatoes covered and warm for up to 4 hours. Before serving, sprinkle with fresh thyme or fried sage leaves for a fresh herbal note.
Tips & Variations
- Substitute white wine with apple cider or vegetable broth for a different flavor base.
- Use a potato ricer for extra smooth mashed potatoes if you prefer a silkier texture.
- Try adding a pinch of nutmeg or smoked paprika for a subtle warming spice.
- For a vegetarian version, ensure your cheese does not contain animal rennet.
Storage
Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave, stirring occasionally and adding a splash of cream if needed to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these mashed potatoes without a crockpot?
Yes, you can make them on the stove. Boil the potatoes with wine, water, garlic, and salt until tender, then follow the same mashing and cheese melting steps in a pot over low heat.
What cheeses can I use if I can’t find gruyere or raclette?
Good substitutes include fontina, mozzarella, or a mild cheddar for melting. Choose cheeses that melt well to keep the dish creamy and smooth.
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Crockpot Fondue Mashed Potatoes Recipe
- Total Time: 4 hours 15 minutes to 8 hours 15 minutes (crockpot) or 40 minutes (stovetop)
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Creamy Crockpot Fondue Mashed Potatoes are a comforting and elegant side dish made by slow-cooking potatoes with apple cider or white wine, then blending in rich butter, heavy cream, and a luscious mix of melted Gruyere and Raclette cheeses. Finished with fresh herbs and pepper, this recipe offers an effortless way to achieve velvety, flavorful mashed potatoes with a cheesy, fondue-inspired twist.
Ingredients
Potatoes and Liquid
- 3 pounds potatoes, peeled and quartered
- 2 cups apple cider or white wine
- 4 cups water (when using stovetop method)
Seasonings
- 2 cloves garlic, grated
- 2 teaspoons salt
- Black pepper, to taste
Dairy and Cheese
- 6 tablespoons salted butter
- 1 cup heavy cream (plus more if needed)
- 1 1/2 cups shredded Gruyere cheese
- 1 1/2 cups shredded Raclette cheese
Herbs
- 2 tablespoons fresh thyme or chopped sage leaves (fried, if desired, for topping)
Instructions
- Prepare the Potatoes: In the bowl of your crockpot, combine the peeled and quartered potatoes with 2 cups of apple cider or white wine, grated garlic, and salt. Cover and cook on high for 4 hours or on low for 6-8 hours until the potatoes are fork tender. For stovetop, combine potatoes, wine, water, garlic, and salt in a large Dutch oven, bring to a boil over medium-high heat, and cook 20-25 minutes until fork tender. Drain potatoes and return to the pot or crockpot.
- Drain and Dry: After cooking, drain the potatoes thoroughly. Let them sit uncovered for 10 minutes to allow excess moisture to evaporate, which helps in achieving creamy texture when mashed.
- Mash and Enrich: Mash the potatoes using a potato masher until smooth. Add the butter and heavy cream, incorporating more cream as needed to reach your desired consistency. Season with salt and freshly cracked black pepper.
- Add Cheese and Melt: Stir in shredded Gruyere and Raclette cheeses until fully melted and the mixture is creamy. In the crockpot, cover and cook an additional 15 minutes on low to melt the cheese completely. If using stovetop, keep the pot covered over low heat for up to 30 minutes to melt the cheese.
- Final Touch and Serve: Keep the mashed potatoes covered and warm for up to 4 hours in the crockpot or 30 minutes on stovetop. Before serving, top with fresh thyme sprigs or fried sage leaves for a fragrant, herbaceous finish.
Notes
- Use apple cider for a sweeter, fruitier flavor, or white wine for a sharper taste.
- Allowing the mashed potatoes to dry out before mashing prevents watery texture.
- Adjust the cream quantity to achieve preferred mashed potato consistency.
- The combination of Gruyere and Raclette cheeses creates a rich, fondue-like flavor.
- Fresh thyme or fried sage add a lovely herbal aroma and garnish.
- The recipe can be prepared either in a crockpot or on the stovetop, choosing the method that suits your schedule.
- Prep Time: 15 minutes
- Cook Time: 4 hours (crockpot high) or 6-8 hours (crockpot low) or 25 minutes (stovetop)
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: French
Keywords: fondue mashed potatoes, crockpot mashed potatoes, cheesy potatoes, Gruyere mashed potatoes, Raclette cheese recipe, slow cooker side dish, comfort food potatoes
