halfbakedharvest4.4
Crockpot Fondue Mashed Potatoes
Made simply and easily in the crockpot, these cheesy fondue-style potatoes are amazingly creamy and delicious!
👥 8 Servings👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●stove
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
1. In the bowl of your crockpot, combine the potatoes, cider/wine, garlic, and salt. Cover and cook on high for ⏱️ 4 hours or on low for ⏱️ 6-8 hours, until the potatoes are fork tender. Set the crockpot to low.2. Drain the potatoes, then add them back to the crockpot. Let sit, uncovered, for ⏱️ 10 minutes to dry them out. 3. Mash the potatoes with a masher. Add the butter and heavy cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the cheeses, cover, and cook another ⏱️ 15 minutes, or until the cheese is melted and creamy. Keep the potatoes covered, on warm, for up to ⏱️ 4 hours. Top with fresh thyme or fried sage
potatoes, peeled and quartered3 poundsgarlic, grated2 clovessalt2 teaspoonssalted butter6 tablespoonsheavy cream1 cup
2
Stove
3
1. In a large dutch oven, combine the potatoes, 2 cups wine, 4 cups water, the garlic, and salt. Bring to a boil over medium-high heat and cook ⏱️ 20-25 minutes until the potatoes are fork-tender. Drain the potatoes, then add them back to the pot.2. Let sit, uncovered ⏱️ 10 minutes to dry them out. 3. Mash the potatoes with a masher. Add the butter and heavy cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the cheese until it is melted and creamy. Keep the potatoes covered over low heat for up to ⏱️ 30 minutes. Top with fresh thyme or fried sage.
potatoes, peeled and quartered3 poundsgarlic, grated2 clovessalt2 teaspoonssalted butter6 tablespoonsheavy cream1 cup
Nutrition Facts
calories
443 kcal
serving Size
1 serving
unsaturated Fat Content
1 g
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