Mashed Potato Fonduta

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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
  • 4 12
  • 1 12
    cups half-and-half (half milk and half cream)
  • 2
    cups shredded Fontina cheese (about 1/2 lb.)
  • 3
    tablespoons white truffle oil (optional)
  • coarse salt & freshly ground black pepper
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DIRECTIONS

  • Scrub potatoes and cut in quarters.
  • Put in a 5 to 6 quart pan with 3 quarts water.
  • Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes.
  • Drain potatoes in a colander, peel and put through a potato ricer into the pot.
  • Add half-and-half, half the cheese and half the white truffle oil.
  • Mash with a potato masher or beat with a mixer until smooth.
  • Add salt, and pepper to taste.
  • Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese.
  • Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.
  • Drizzle remaining truffle oil over potatoes and serve.
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