Mashed Potato Fondue

Ingredients:

• 1.3 kg of potatoes
• 1.5 cups heavy cream, warmed
• 110 g (8 tbsp) salted butter, cut into pieces
• 450 g Gruyere, grated
• Coarse salt
• Special equipment: fondue pot or slow cooker

Preparation:

1. Peel the potatoes and rinse them in cold water. Cut them into quarters, place them in a large saucepan, and cover with water. Bring to a boil and simmer until the potatoes are tender, 20–25 minutes.
2. Drain the potatoes, then return them to the pan and stir to evaporate excess moisture. Press the potatoes through a potato masher into a large saucepan. Add the heavy cream and butter and stir until the potatoes are smooth. Reduce the heat to low and stir in the cheese, one handful at a time, until completely melted. Season with salt to taste.
3. Transfer to a fondue pot (or slow cooker) and stir occasionally to prevent the bottom from burning and to keep the mashed potatoes warm.