Kentang Tumbuk Fondue Crockpot

Instructions

1. 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
2. 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.