I was going to make scalloped potatoes, and had a last minute change, so I took the ingredients and used them in my mashed potatoes. Oh My, they turned out quite delicious and decadent. Not your ordinary Mashed Potatoes… totally worth the extra steps!
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- 1Put your fontina in the freezer, this will make it easier to grate later.
- 2Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
- 3Bring to a simmer and cook until potatoes are tender.
- 4Drain and mash the way you prefer (I like a ricer)
- 5Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don’t have to smash it down all the way, you’ll be fishing it out later.
- 6Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
- 7Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
- 8Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
- 9Just prior to serving, stir in chives.
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Nutritional Facts for Fontina Mashed Potatoes, Rich and Delicious
Serving Size: 1 (273 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 389.3
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 9.8 g
- Cholesterol 49.6 mg
- Sodium 1071.0 mg
- Total Carbohydrate 51.2 g
- Dietary Fiber 6.2 g
- Sugars 2.6 g
- Protein 12.0 g
The following items or measurements are not included: