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4 medium potatoes, peeled and sliced
3 cups water
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cup milk
1/2 cup coarsely grated Parmesan or Romano cheese
2 egg yolks
1 pinch salt and pepper
1 pinch cayenne pepper
minced fresh marjoram



Combine the potatoes and water in a saucepan over medium-high heat. Cook for 15-20 minutes or until the potatoes are mushy and falling apart.

Drain the potatoes carefully, reserving the liquid. Press the potatoes through a sieve into a bowl and set aside.

Place the butter in a deep skillet over medium heat. When melted, stir in the flour and cook, stirring constantly, for 2 minutes. Do not let the mixture brown.

Add the potatoes, reserved cooking water, and milk to the skillet. Mix well and let the potato fondue simmer for 10 minutes, stirring occasionally.

Add the cheese and egg yolks to the fondue. Beat the mixture immediately to combine the eggs and continue to beat until the fondue is smooth and thick.

Add the salt, pepper, and cayenne. Sprinkle the top of the fondue with marjoram, if desired.

Serve the mashed potato fondue with bread dippers, cooked meatballs, cauliflower florets, cherry tomatoes, carrot sticks, or other dippers.