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Mashed Potato Fondue ~ Serves 8
Ready in under 30 minutes

This tasty twist on fondue mixes mashed potatoes with creamy cheese.
Serve with a variety of dippers.

4 medium potatoes, peeled and sliced
3 cups water
1 tablespoon butter or margarine
1 1/2 cup milk
1/2 cup coarsely grated Parmesan or Romano cheese
2 egg yolks
salt and pepper
cayenne pepper

Cook potatoes in the water until mushy. Drain potatoes, reserving liquid; sieve potatoes.
Melt butter in saucepan; add flour and cook without browning for a minute or two.
Stir in potatoes with reserved liquid and milk. Blend until smooth and simmer for 10 minutes, stirring occasionally.
Add the cheese and beat in the yolks. Continue beating until mixture is smooth, hot, and thick.
Add a pinch of salt and cayenne. Crumble a pinch of marjoram over top.
Optional: sprinkle shaved black truffles on top.

Good dippers are bread, cooked turkey or ham cubes, or tiny cooked meatballs, raw cauliflower, cherry tomatoes, zucchini or sliced carrots.

Nutrition ~ 127 calories, 6 grams fat, 13 grams carbohydrates, 6 grams protein per serving. This recipe is low in sodium.


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