“fondue” mashed potatoes

fondue-potatoes-poured-out-of-blenderSometimes I’m very bad at listening to authority.  For instance, any proper French chef I’ve ever worked for has always said that you must work your potatoes into tiny morsels using a ricer, food processor or stand mixer to mash them, and that you must never over-work your potatoes.  Namely, never put them in the blender.

So, I put them in a blender.  And sometimes the status quo is very false — my potatoes taste like a fondue deity version of themselves.

fondue-potatoes-in-bowlholding-potatoesThere are times, though, when authority is authority for a reason.  Every good chef I have ever worked for has also always said to never change the temperature of potatoes too much when you are preparing them.  i.e., if they just came out of boiling water and you want to mash them, don’t let them get cold again before doing so.  You should only refrigerate once the entire preparation is done.

And with this, I agree with 100%.  This rebellion merged with cooperation have merged into one of the best flavors I have ever experienced: “FONDUE” MASHED POTATOES.

potatoes-in-blender-not-fondued-yet-completelyMy French husband freaks out when he eats them.  He doesn’t understand how they taste like fondue.  Like, straight up cheese fondue.  But still also like potatoes.  And kind of herby.  (This is because of the chives from my garden.)

What’s beautiful is that this really decadent tasting thing is completely dairy- and gluten-free and only has 4 ingredients.


fondue-potatoes-in-bowl-soloThe key to making these potatoes excellent are the following:

  1. Boil them in salted water so that the salt is pervasive throughout the entire potato.
  2. Once you’ve strained them let them cool just to touch and then blend immediately so that they’re still warm when you blend.
  3. Put the chives at the bottom of the blender when you start blending so they really get mixed in there.
  4. Use an olive oil that’s extra virgin and cold pressed so that it adorns your spuds with something aromatic and lovely.
  5. Get them really really blended.  They should literally look like fondue.  And kind of taste like it, too.

Without further adieu, here’s one of my kitchen secrets.  Please make this.  We’re officially into fall and mashed potatoes will come in handy reeeaaallll soon.

“fondue” mashed potatoes

Serves 4-6
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Side Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Hot


  • 12 Small yellow or red boiling potatoes (washed, peeled, cut into 1" cubes approximately)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon coarse sea salt (for boiling the potatoes)
  • 1 tablespoon fresh chives (washed, chopped loosely)
  • salt & pepper to taste


Step 1 Put your prepared potatoes in a large pot with salted water. Bring up to a boil, skim the foam from the top, and bring to a simmer. Cook until you can pierce with a fork. You don't want them al dente, but you also don't want them to turn into mush. So, if you can comfortably put a fork in them and they don't fall apart, they're good. This should take about 15 minutes after your water has come to boil.
Step 2 Strain the potatoes completely and let them dry in the strainer for about 5 minutes. Do not put them in the fridge, and try to keep them relatively warm. If it's very cold where you live, you can even put them in the oven at a low temperature for 5 minutes to dry them out.
Step 3 At the bottom of your blender put your olive oil and chives. Top with as many potatoes as you can fit in (they shrink when you blend). Blend until completely homogenous. Add more potatoes, and to facilitate the blending scoop up the liquid bit from the bottom and push down the new potatoes. Blend again and repeat with all of your potatoes until the mixture is completely looking like fondue. Taste and season with salt, pepper, and olive oil as needed.

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