Description
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.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
