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Crockpot Fondue Mashed Potatoes. Made simply and easily in the crockpot with white wine (or cider), cream, salted butter, garlic, and a mix of melty Raclette and Gruyere cheese. These cheesy fondue-style potatoes are so delicious! This method makes for the creamiest and most flavorful mashed potatoes. You can make these in the crockpot, or on the stove top, either way they’re great! Perfect for making ahead of time for easy entertaining this holiday season!
When it comes to Thanksgiving we all know the turkey is important, but in my mind it’s the potatoes that are even more important. From the mashed potatoes to the sweet potato casserole, you have to both!
For the potatoes, my brothers would shun me if I didn’t include mashed potatoes on the menu! In past years I’ve tried to find the perfect method of making mashed potatoes, and even more importantly, serving them hot to hungry guests!
I’ve landed on the crockpot as the perfect method. The potatoes stay warm for hours and you aren’t using up a precious burner to make these.
When planning the menu for this year, I couldn’t get over this idea for a fondue mashed potato!! And of course when I chatted through the family’s holiday menu with mom, she said the fondue potatoes would be the way to go.
And they’re delicious – luscious and delicious is the best way to describe them!
Let’s chat through the details
Ingredients
- russet potatoes
- white wine or apple cider
- garlic
- salted butter
- heavy cream
- Raclette cheese
- Gruyere cheese
- fresh thyme or sage
Special Tools
For this recipe you’ll need a crockpot. If you don’t have a crockpot thats ok! I tested the recipe for the stove top too. Either or will be great!
Step 1: cook the potatoes
To start, add the potatoes to the crockpot with a couple of cups of white wine. If you don’t keep wine in your home, use apple cider! I love both.
The potatoes will cook in the wine and be infused with sweet notes. It’s such a delicious pairing with the cheese used in the potatoes. Definitely similar to a classic French fondue.
Cook the potatoes slowly until they’re very soft and mashable.
Step 2: drain the potatoes
Drain the potatoes and discard the wine.
Now, add the potatoes back to the crockpot. Let them sit for 10 minutes to dry off.
Step 3: mash the potatoes
Now you can use a hand mixer or potato masher to mash the potatoes into a creamy goodness.
As you mash, you should smell the garlic that slow-cooked with the potatoes.
Step 4: the cheeses
The cheese is key to a great fondue, so of course, it’s important here. To pair nicely with the wine, a great Gruyère is good route to go.
And then the Raclette cheese too. This gives the mashed potatoes a great creamy texture.
Mix in the cream, then add the cheese and let the potatoes cook until the cheese melts.
The potatoes should be very creamy and cheesy. Season the potatoes with salt and pepper.
Add fresh thyme or sage for a bright pop of herby flavor.
Keep the potatoes warm
The beauty of using the crockpot is that you can make and serve the mashed potatoes right from the crockpot.
Once you’ve finished making the potatoes, switch the crockpot to low to keep them warm for guests!
Looking for other easy Thanksgiving sides?? Here are my favorites:
Crispy Parmesan Thyme Sweet Potato Stacks
Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans
Easiest No-Boil Brie Mac and Cheese
Lastly, if you make these Crockpot Fondue Mashed Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Fondue Mashed Potatoes
Servings: 8
Calories Per Serving: 443 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 pounds potatoes, peeled and quartered
- 2 cups apple cider or white wine
- 2 cloves garlic, grated
- 2 teaspoons salt
- 6 tablespoons salted butter
- 1 cup heavy cream
- 1 1/2 cups shredded gruyere cheese
- 1 1/2 cups shredded raclette cheese
- 2 tablespoons fresh thyme or chopped sage leaves
- black pepper
Instructions
- 1. In the bowl of your crockpot, combine the potatoes, cider/wine, garlic, and salt. Cover and cook on high for 4 hours or on low for 6-8 hours, until the potatoes are fork tender. Set the crockpot to low.2. Drain the potatoes, then add them back to the crockpot. Let sit, uncovered, for 10 minutes to dry them out. 3. Mash the potatoes with a masher. Add the butter and heavy cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the cheeses, cover, and cook another 15 minutes, or until the cheese is melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours. Top with fresh thyme or fried sage
Stove
- 1. In a large dutch oven, combine the potatoes, 2 cups wine, 4 cups water, the garlic, and salt. Bring to a boil over medium-high heat and cook 20-25 minutes until the potatoes are fork-tender. Drain the potatoes, then add them back to the pot.2. Let sit, uncovered 10 minutes to dry them out. 3. Mash the potatoes with a masher. Add the butter and heavy cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the cheese until it is melted and creamy. Keep the potatoes covered over low heat for up to 30 minutes. Top with fresh thyme or fried sage.
This post was originally published on November 14, 2024
I have a family member coming who cannot handle dairy (cream) — but cheese and butter are OK with her. I am wondering if this would still come out OK if I subbed chicken broth for cream?
Hi Theresa,
I’m not sure I would recommend chicken broth for the cream…what about a dairy free cream or milk? That would work! I hope you love this recipe! xx
Made on the stove top, delicious and reheated well!
Hi Madeline,
Awesome!! Thanks so much for making this recipe, so glad to hear it was a winner! Happy Friday! xx
I made this as a test run for Thanksgiving. Fantastic! I skinned and quartered Russet potatoes, put them in the slow cooker on high for 4 hours with 2 cups of white wine, as directed. At the 4-hour mark they were perfectly tender and there was still wine at the bottom of the pot. After completing the dish they sat in the slow cooker for another 1.5 hours on warm while I finished up the rest of the meal. They were fabulous! The texture was great and the flavor of the wine and the Gruyere cheese made them decadent. I will be serving these at Thanksgiving. Thank you, Tieghan!
Hey Lisa,
Happy Monday! I’m so glad you enjoyed this dish and appreciate you making it! Have a wonderful week! xxT
Tested these as a possible Thanksgiving side. The potatoes became stuck to the side of the crockpot- the skins burned on the one that were touching the side. Peeling after was incredibly time consuming- I would not recommend this method. They were very greasy, Not appetizing at all. The texture was gummy. Glad I tested it out before the big day.
Hi Penny,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed! xx
Really cook for 4 hours on a high heat. You’ll have burnt everything by the time the little liquid has been used up. What am I not understanding about this recipe?
Hi Barbara,
That’s how long it’s going to take the potatoes to soften in the crockpot. Please let me know if this helps! xx
Looking forward to making this. Do I understand correctly when using the crockpot, you do not use water?
Hi Virginia,
Yes, that is correct. Please let me know if you have any other questions, I hope you love this recipe! xT
This is an insult to every Swiss Person and it has nothing, really nothing to do with Fondue!
My swiss husband is very excited to try this and is not the least bit insulted.
How long do you cook the potatoes? On low or high?
Hi Debbie,
You can cook the potatoes on high for 4 hours or on low for 6-8 hours. Please let me know if you have any other questions! xT
I am having a hard time finding Raclette cheese. Is there a substitute for it?
Hi Anne,
You could use additional gruyere or fontina would also work nicely for you. I hope this helps! xxT
Just by reading the recipe, it must be delicious.
Thanks so much, James!
The recipe says peeled spuds but the picture shows skin on in the crockpot. What point do you take the skins off?
Hey Tracey,
I pulled the peels off after cooking the potatoes, but you can of course peel the potatoes before cooking. Please let me know if you have any other questions! xx
Hi, likely a silly question, what size crock pot do you use? My went bust recently so I am looking to order one and am not sure if a 3Q is big enough for this recipe?
Hi Kari,
No worries! I use a 7 quart pot, if you can get something bigger than 3 quarts I would recommend that. Please let me know if you have any other questions! xT
I can’t find raclette cheese where we live. What would be a good substitute?
Hey Mary Jan,
Fontina would be delicious! Please let me know if you have any other questions, I hope you love these potatoes! xT
Can this recipe be made in advance? What is the best way to reheat?
Hi Barbara,
Yes! You can keep these in the slow cooker for up to 4 hours, just turn to low or warm. I hope you love this recipe! xT
Don’t usually use wine, what kind of white wine do you recommend?
Hi Linda,
I love using a chardonnay, but you can also apple cider. Please let me know if you have any other questions! xT
I’m looking forward to these on my thanksgiving menu! Quick question though – the recipe says russet potatoes but the photo looks like small white potatoes (or the smallest russets I’ve ever seen?). Can you confirm potatoes please? Did you peel and cut before cooking them in the wine? Finally – approximately how long does step one take? (Just trying to plan the day of cooking…)
Thank you!!
There are small russet potatoes, but that is not what is pictured for this recipe. Even the small russets have the thicker sandy textured brown skin. The ones she used look like yellow or gold potatoes, the skin looks too smooth and thin to be russets.
Agreed, I bought gold because that’s what it looks like in the picture. I hope it still works.