Serves 6

1 cup prepared crème fraiche (above)

2 tablespoons fresh herbs, minced

2½ cups potatoes, dry and coarsely mashed

1 cup Swiss cheese, shredded

2 eggs

¼ teaspoon nutmeg

Salt and pepper to taste

1 tablespoon milk

2 cups seasoned bread crumbs

5 cups peanut oil

• Stir fresh herbs into cold crème fraiche and set aside.

• In a large bowl, combine mashed potatoes, cheese, 1 egg, nutmeg, salt, and pepper. Mix until blended, then shape into 1-inch balls.

• In a small bowl, beat remaining egg with tablespoon milk. Dip potato balls in egg wash, then coat with seasoned bread crumbs.

• Heat peanut oil in one or more fondue pots filled no more than ⅓ full. Guests can skewer potato balls or lower into the oil using a wire strainer. Cook until browned and dip in crème fraiche.