Description
These Smoked Gouda Mashed Potatoes are a rich and creamy side dish that combines the smooth texture of Yukon gold potatoes with the smoky, nutty flavor of Gouda cheese. Enhanced with garlic, butter, and cream, this comforting recipe is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 3 lbs Yukon gold potatoes
Cheese
- 1.5 cups cubed gouda cheese (170g / 6oz)
- 2 cups cubed smoked gouda cheese (227g / 8oz)
Dairy & Fats
- 1 cup heavy cream
- 7 tbsp unsalted butter
Seasonings & Garnish
- 4 garlic cloves, chopped
- 1.5 tsp salt (adjust to taste)
- 1-2 tsp ground white pepper (depending on your heat tolerance)
- 1/4 cup chives, chopped (for garnish)
Instructions
- Prepare the potatoes: Peel and cut the Yukon gold potatoes into evenly sized chunks to ensure uniform cooking. Boil them in salted water until fork-tender, about 15-20 minutes.
- Drain and cool slightly: Drain the potatoes thoroughly and let them cool for a few minutes to allow easier handling.
- Mash the potatoes: For the creamiest texture, use a potato ricer to mash the potatoes. If you don’t have a ricer, a block grater can be used gently after cooling; this helps achieve a smooth consistency without lumps.
- Prepare the cheese sauce: In a saucepan, melt the unsalted butter over low heat. Add chopped garlic and sauté gently until fragrant but not browned. Gradually add heavy cream and both Gouda cheeses, stirring frequently over low heat to melt the cheese smoothly and avoid burning. Maintain low heat throughout to ensure a creamy, silky sauce.
- Combine potatoes and cheese sauce: Slowly fold the cheese sauce into the mashed potatoes, mixing thoroughly so that the potatoes absorb the smoky, cheesy flavors evenly. Add salt and ground white pepper to taste, adjusting seasoning as needed.
- Garnish and serve: Transfer the smoked Gouda mashed potatoes to a serving dish and sprinkle chopped chives on top for a fresh, vibrant finish. Serve warm as a decadent side dish.
Notes
- Using a potato ricer yields the smoothest mashed potatoes; if unavailable, grating cooled potatoes is a good substitute.
- Keep the cheese sauce on low heat and stir frequently to prevent burning and ensure a glossy texture.
- Adjust white pepper amount according to personal heat tolerance.
- For a lighter version, substitute half-and-half for heavy cream and reduce butter slightly.
- Yukon gold potatoes are preferred for their buttery flavor and creamy texture but russet potatoes can be used as a substitute.
