Ingredients
1 lb. russet or Yukon gold potatoes, peeled and finely chopped
2 tsp. kosher salt, plus more
1 large clove garlic, grated
3 tbsp. unsalted butter
2 tbsp. dry white wine
8 oz. finely grated Gruyère (about 2 c.)
4 oz. finely grated mozzarella
1 c. heavy cream, warmed
Preparation
Step 1In a medium saucepan, toss potatoes and 2 teaspoons salt. Cover with cold water and bring to a boil over high heat. Cook potatoes until fork-tender, 15 to 18 minutes.Step 2Drain potatoes and transfer to a ricer or food mill. Extrude potatoes back into saucepan and cook over medium heat. Add garlic, butter, and wine and cook, stirring frequently, until wine has nearly evaporated and butter is melted, about 2 minutes. Step 3Gradually add cheese and cream, whisking to combine. Continue to cook, stirring, until cheese is melted, 2 to 3 minutes; season with salt.
Types of potato to use?You want to make sure you’re using a really starchy potato, such as russets, white, or even Yukon gold. And don’t be afraid to cook the heck out of the potatoes so there are no little uncooked bits left behind. Can I make this more like fondue than mashed potatoes?Yes! All you have to do is add 1 cup more liquid. You could definitely double the amount of cheese too—it’s a cheese sauce, after all. How to reheat the mashed potatoes?Since there are dairy components, you should carefully reheat over low heat, stirring often. You could also do this in a double boiler if you’re afraid of scolding or breaking the cream and cheese; however, the starch from the potato will act as an emulsifier, so breaking shouldn’t be an issue. Did you try this twist on mashed potatoes? Let us know how it went!
