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Mashed Potato Fonduta

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  Russet potatoes 4 1⁄2 Pound
  Half and half 1 1⁄2 Cup (24 tbs) (Light Cream)
  Shredded fontina cheese 1⁄2 Pound (2 Cups)
  White truffle oil 3 Tablespoon
  Fresh grated nutmeg 1 Teaspoon
  Salt To Taste
  Fresh ground pepper To Taste

1. Scrub potatoes, peel, and cut into 1-inch chunks. Put in a 5- to 6-quart pan with 3 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily, about 25 minutes.
2. Drain potatoes and return to pan. Add half-and-half, 1 1/2 cups cheese, and 1 1/2 tablespoons truffle oil. Mash with a potato masher or beat with a mixer until smooth. Add nutmeg, salt, and pepper to taste. Spoon into a shallow 3-quart casserole and sprinkle with remaining cheese.
3. Broil potatoes 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.
4. Drizzle remaining truffle oil over potatoes and dust with more nutmeg.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3339 Calories from Fat 1361

% Daily Value*

Total Fat 153 g235.2%

Saturated Fat 76.5 g382.6%

Trans Fat 0 g

Cholesterol 397.4 mg132.5%

Sodium 2454.1 mg102.3%

Total Carbohydrates 391 g130.4%

Dietary Fiber 27.8 g111.4%

Sugars 18.2 g

Protein 113 g225.8%

Vitamin A 67.7% Vitamin C 199.9%

Calcium 190.8% Iron 104.3%

*Based on a 2000 Calorie diet

Mashed Potato Fonduta Recipe