Save to Pinterest Creamy buttery mashed potatoes get a smoky upgrade in this go-to side dish that always vanishes first at the table. By swirling in plenty of rich smoked Gouda cheese you get a velvety comforting bowl with a flavor that outshines plain mashed potatoes every time. Whether you are planning a holiday spread or looking to round out a weeknight dinner these mashed potatoes are always the star.
I first tried Gouda in mashed potatoes while experimenting for a dinner party and my guests raved about it so much that it is now my signature side for every gathering.
Ingredients
- Yukon Gold potatoes: Bring a naturally buttery flavor and a creamy texture that mashes perfectly. Look for smooth skin and firm texture when choosing potatoes
- Unsalted butter: Adds richness. Use good quality butter for best flavor
- Whole milk: Gives creaminess and helps the potatoes blend. Let it come to room temperature for easy mixing
- Heavy cream: Takes these mashed potatoes to restaurant quality lushness. Warm it gently before adding
- Smoked Gouda cheese: The star ingredient that adds richness and a hint of savory smoke. Shred your own for the smoothest melt
- Kosher salt: Seasons the potatoes all the way through. Taste as you go
- Freshly ground black pepper: For balance and depth
- Chives or green onions: For a burst of color and fresh flavor as garnish. Optional but highly recommended for extra lift
- Smoked Gouda: Choose the best from the deli case with no added starches or fillers for smooth results.
Instructions
- Prep and Boil the Potatoes:
- Peel and chop Yukon Gold potatoes into even sized chunks. Place them in a large pot then cover with cold water and sprinkle with a generous pinch of salt. Bring to a boil over high heat then lower to a lively simmer. Cook for fifteen to twenty minutes until the potatoes yield easily to a fork but do not fall apart. Even cooking ensures creamy mashed potatoes with no lumps
- Dry Out the Potatoes:
- Once the potatoes are fork tender drain them well using a colander. Return the potatoes to the still hot pot and let sit on the warm turned off burner for a minute or two. This step steams off excess moisture and concentrates the potato flavor
- Mash with Dairy:
- Add the butter to the hot potatoes so it melts smoothly then pour in the warm milk and cream. Mash thoroughly using a potato masher or beat briefly with a hand mixer for extra smooth texture. Look for a fully blended creamy mixture with no visible lumps
- Stir in the Smoked Gouda:
- Sprinkle in the shredded smoked Gouda and fold it in with a spatula so it melts completely and infuses the potatoes. Be patient as the cheese melts fully for the best stretch and smoky flavor. Taste the mixture to check cheesiness and adjust as needed
- Season and Taste:
- Season generously with salt and pepper stirring and tasting as you go. Adjust to your preference for a perfect balance
- Garnish and Serve:
- Scoop the hot mashed potatoes into a serving bowl and garnish with a shower of fresh chopped chives or green onions for color and a little fresh bite. Serve piping hot so the cheese stays gooey and luscious
Save to Pinterest Smoked Gouda always brings back memories of family holiday meals with my cousins fighting over second helpings. The way the cheese melts into every bite still makes this dish feel so special every time I serve it.
Storage Tips
Leftover mashed potatoes store well in an airtight container in the refrigerator for up to three days. To reheat add a splash of milk and warm gently on the stovetop or in the microwave stirring often for smooth results. Avoid freezing as the dairy can become grainy but small portions can be used up in casseroles or soups.
Ingredient Substitutions
If you are out of heavy cream substitute with half and half for a slightly lighter texture. For a richer finish add a spoonful of sour cream before mashing. Smoked cheddar can be swapped for smoked Gouda in a pinch but Gouda gives the smoothest melt and best flavor. Roast garlic mashed potatoes are heavenly so feel free to mash in a clove of roasted garlic for more depth.
Serving Suggestions
Serve these potatoes alongside roasted chicken grilled steak or holiday turkey. They are also fantastic under a big ladle of mushroom gravy or even as a base for veggie bowls. For brunch top with a fried egg and a pinch of smoked paprika for an indulgent twist.
Cultural Note
Mashed potatoes are as classic as comfort food gets in American cooking but the addition of smoked cheese is an easy way to elevate the humble side into something memorable. Gouda’s Dutch roots bring a kiss of European flavor to the table. Smoked cheeses have long been used in American holiday and special occasion meals making this dish an instant classic.
Seasonal Adaptations
Yukon Golds are available year round but fresh spring chives give extra pop when available. Fall and winter holidays are perfect for this side as it pairs well with roasted meats and hearty mains. For summer picnics serve slightly cooled and top with grilled corn kernels.
Save to Pinterest Serve hot for the best cheesy stretch and creamy texture. Smoked Gouda mashed potatoes truly make any meal special.
Common Recipe Questions
- → How do I achieve smooth mashed potatoes?
Drain potatoes well, use a masher or hand mixer, and add warm milk and cream for a silky texture.
- → Can I substitute Gouda cheese?
Yes, try mild cheddar or Gruyère for a different flavor profile, but smoked Gouda gives a unique depth.
- → Is this dish gluten-free?
Yes, all ingredients are gluten-free. Verify your cheese packaging to confirm if needed.
- → What type of potatoes work best?
Yukon Gold potatoes provide a creamy texture and buttery taste, ideal for mash.
- → How can I lighten the dish?
Use low-fat milk instead of whole milk and cream, or reduce butter for a lighter version.
- → Can I prepare this ahead?
Yes, reheat gently with a splash of milk to keep texture creamy before serving.