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

Scale

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