Mashed Potato Fonduta Recipes

FONDUE MASHED POTATOES

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.

MASHED POTATO FONDUTA

Steps:

• Scrub potatoes and cut in quarters.
• Put in a 5 to 6 quart pan with 3 quarts water.
• Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes.
• Drain potatoes in a colander, peel and put through a potato ricer into the pot.
• Add half-and-half, half the cheese and half the white truffle oil.
• Mash with a potato masher or beat with a mixer until smooth.
• Add salt, and pepper to taste.
• Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese.
• Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.
• Drizzle remaining truffle oil over potatoes and serve.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.