These mashed potatoes are a game-changer. Cooking them in a crockpot saves stove space and keeps the dish warm until serving—ideal for gatherings. The fondue-style cheese blend gives a luxurious, velvety texture and a deep, savory flavor that makes them stand out from standard mashed potatoes. They’re also incredibly easy to make and can be prepped ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet or Yukon gold potatoes garlic cloves (optional, for added flavor) butter heavy cream or whole milk grated Swiss cheese grated Gruyère cheese cream cheese (optional, for extra creaminess) salt black pepper fresh chives or parsley (optional, for garnish)
Directions
Peel and chop the potatoes into evenly sized chunks. Add them to the crockpot along with garlic (if using).
Add enough water or broth to cover the potatoes. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the potatoes are fork-tender.
Drain the potatoes and return them to the crockpot.
Add butter, heavy cream or milk, salt, and pepper. Mash the potatoes until smooth.
Stir in the Swiss, Gruyère, and cream cheese. Cover and let cook on low for 15–20 minutes, stirring occasionally, until the cheese is fully melted and incorporated.
Adjust seasoning as needed and garnish with chives or parsley before serving.
Servings and timing
This recipe makes approximately 6 servings. Preparation time: 15 minutes Cook time: 4 hours (on high) or 7 hours (on low) Total time: 4 to 7 hours 15 minutes, depending on setting
Variations
Use different cheese: Try Fontina, cheddar, or mozzarella for a unique twist.
Add herbs: Mix in fresh thyme, rosemary, or sage for extra aroma.
Make it smoky: Add a dash of smoked paprika or mix in cooked,
Add a wine note: Stir in a splash of white wine or dry vermouth for a fondue-inspired finish.
Go dairy-free: Use plant-based milk, vegan butter, and dairy-free cheeses.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a crockpot on low, in a saucepan over medium-low heat, or in the microwave. Add a splash of milk or cream to loosen the texture if needed.
FAQs
Can I make this ahead of time?
Yes, you can prepare the mashed potatoes and keep them on the “warm” setting in the crockpot for up to 2 hours before serving.
What potatoes work best?
Yukon Golds give a buttery texture, while russets yield a fluffier mash—both work great in this recipe.
Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts more smoothly and is usually free of anti-caking agents that can affect texture.
Is it okay to skip the cream cheese?
Yes, but it adds extra creaminess. You can leave it out or replace it with more butter or heavy cream.
How do I make it thicker?
Use less milk or cream, and mash thoroughly before adding any liquid to control consistency.
Can I use an immersion blender?
Yes, for an ultra-smooth mash, but be careful not to overmix or the potatoes can become gluey.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just be sure to check your cheese labels to confirm.
What can I serve this with?
These potatoes pair wonderfully with roast beef, turkey, chicken, or any hearty main dish.
Can I freeze the leftovers?
Mashed potatoes can be frozen, but the texture may change slightly. Reheat with a splash of cream for best results.
Can I add more cheese?
Absolutely. You can adjust the amount and type of cheese to make it as rich and cheesy as you like.
Conclusion
Crockpot Fondue Mashed Potatoes are a decadent, easy-to-make side that turns an everyday dish into something unforgettable. With creamy, cheesy goodness and hands-off preparation, this recipe is a guaranteed crowd-pleaser. Whether for a holiday meal or a cozy night in, these potatoes will quickly become a favorite at your table.
These Crockpot Fondue Mashed Potatoes are ultra-creamy, cheesy, and rich, thanks to a fondue-style blend of Swiss and Gruyère. Made easily in a slow cooker, they’re a perfect make-ahead, crowd-pleasing side for holidays or any cozy meal.
Ingredients
3 lbs russet or Yukon gold potatoes, peeled and chopped
2–3 garlic cloves (optional)
Water or broth, enough to cover potatoes
4 tbsp butter
1/2 cup heavy cream or whole milk
1 cup grated Swiss cheese
1 cup grated Gruyère cheese
4 oz cream cheese (optional)
1 tsp salt (or to taste)
1/2 tsp black pepper
Chopped fresh chives or parsley (optional, for garnish)
Instructions
Peel and chop the potatoes into evenly sized chunks. Add them to the crockpot along with garlic cloves if using.
Add enough water or broth to cover the potatoes. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until potatoes are fork-tender.
Drain the potatoes and return them to the crockpot.
Add butter, heavy cream or milk, salt, and pepper. Mash the potatoes until smooth and creamy.
Stir in the Swiss, Gruyère, and cream cheese. Cover and cook on low for another 15–20 minutes, stirring occasionally, until cheese is fully melted and incorporated.
Taste and adjust seasoning as needed. Garnish with chives or parsley before serving.
Notes
Use Yukon Gold for buttery texture or Russet for fluffy results.Freshly grated cheese melts better than pre-shredded varieties.To keep warm before serving, use the ‘warm’ setting on the crockpot for up to 2 hours.Add a splash of milk or cream if reheating to loosen consistency.To avoid gluey potatoes, mash gently and avoid overmixing.
