Smoked Gouda and Garlic Mashed Potatoes

by Nancy

These delectable mashed potatoes not only have a subtle garlic taste, but also a light smoky flavor with each and every bite.

Mashed potatoes are at the top of the list when it comes to comfort food.

They’re not only a delicious side dish during the holidays, but any time of the year.

And they can do wonders for jazzing up a meal especially when served topped with melted butter or gravy.

About this Recipe

What I especially like about mashed potatoes is that they can be made at the last minute without any planning if the basic ingredients are already on hand (potatoes, butter, milk, salt and pepper)…

…and I can’t forget about the fresh garlic…it adds such a nice subtle flavor to mashed potatoes.

In this recipe the skins are left on the potatoes to add a bit more texture to the mix.

I haven’t even mentioned the best part about these mashed potatoes yet…it’s the smoked Gouda cheese.

The light smoky flavor of this cheese in these mashed potatoes tastes so good.

Amazing…as a matter of fact.

Let’s check out the ingredients.

Smoked Gouda and Mashed Potatoes ingredients

Mashed Potatoes – Russet potatoes, fresh garlic, water (for boiling the potatoes), butter, milk, salt, and ground black pepper

Garnish – Butter, coarse or cracked pepper, and fresh parsley

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation – Garlic and Potatoes

Garlic:

Peel and chop the garlic.

Set aside for moment.

Potatoes:

Wash the potatoes thoroughly and cut off any bruises or imperfections.

This recipe calls for 7 medium-size Russet potatoes...

…but if some of the potatoes are smaller than others, cut the larger ones in half (so they’re all about the same size and cook at the same rate).

Add Potatoes and Garlic to the Pot

To a large pot, add cold water, salt, and the potatoes.

TIP – The potatoes cook more evenly when added to cold water (if added to boiling water, the outside of the potato cooks faster than the inside).

Add chopped garlic to boiling water in pot

Add the garlic to the pot.

Cook the Potatoes

Heat the pot on medium heat and bring the water to a boil.

Cook the potatoes until a cooking fork or paring knife can easily pierce the potatoes.

TIP – Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

Preparation – Milk, Butter, Seasonings and Cheese

While the potatoes are cooking…

…In a large mixing bowl…

…add…

…milk…

…butter…

…pepper…

…and salt.

Set aside.

Also, while the potatoes are cooking, shred the cheese and set it aside.

Drain the Cooked Potatoes

When the potatoes are done cooking, very carefully drain the potatoes* (be careful not to splash the hot water).

* A strainer skimmer (wire strainer ladle, strainer scoop), or large slotted spoon can be used to carefully transfer the cooked potatoes to a colander that’s placed on a large plate.

The pieces of garlic should also end up in the colander with the potatoes.

As soon as possible while the potatoes are hot, carefully transfer them (and the garlic) into the mixing bowl with the milk, butter and seasonings.

Mash the Potatoes

With an electric mixer or potato masher…

…whip or mash the potatoes.

TIP – If the mashed potatoes are too thick, stir in just a bit more milk.

Add Smoked Gouda Cheese

Shredded Gouda Cheese in Mashed Potatoes

To the mashed potatoes, add shredded smoked Gouda cheese and…

Smoked Gouda and Garlic Mashed Potatoes in bowl

…gently stir together.

Do a taste test and add more salt if needed.

TIP – Salt can really bring out the flavor in mashed potatoes so make sure to add enough.

TIP – The mashed potatoes should be hot enough to melt the cheese...

…If not, put them in a microwavable bowl and warm them in the microwave at very short intervals (so not to overheat them) until the cheese is melted.

Garnish and Serve

Top the mashed potatoes with butter and…

…garnish with coarse or cracked pepper, and chopped parsley.

…serve right away while the mashed potatoes are warm.

Thank you so much for stopping by CCC!

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Smoked Gouda & Garlic Mashed Potatoes

These delectable mashed potatoes not only have a subtle garlic taste but also a light smoky flavor with each and every bite.

5 from 3 votes

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Yield: 3 Servings (serves 3 to 4)

Prep: 15

Cook: 30

Total: 45

Ingredients

Smoked Gouda and Garlic Mashed Potatoes:

7 medium size Russet potatoes washed thoroughly, skin-on, cut off bruises or imperfections
1/2 teaspoon salt (for boiling the potatoes)
4 large cloves garlic peeled and coarsely chopped
2 tablespoons butter, softened (for the mashed potatoes)
1/2 cup plus 1 tablespoon milk
1 cup thinly shredded smoked Gouda cheese
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or to taste) (for the mashed potatoes)

Garnish:

1 tablespoon butter
2 to 3 dashes of coarse pepper or a few turns of cracked pepper
1 tablespoon chopped parsley (Italian or curly parsley)

Instructions

Preparation – Garlic and Potatoes:

Garlic – Chop the garlic and set it aside.
Potatoes – Wash the potatoes thoroughly and cut off any bruises or imperfections.
This recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes are smaller than others, cut the larger ones in half (so that they're all about the same size, and cook at the same rate).

Add Potatoes and Garlic to the Pot:

To a large pot, add cold water, salt, garlic, and the potatoes.
The potatoes cook more evenly when added to cold water (if added to boiling water, the outside of the potato cooks faster than the inside).

Cook the Potatoes:

Heat the pot on medium heat and bring the water to a boil.
Cook the potatoes until a cooking fork or paring knife can easily pierce the potatoes. Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

Preparation – Milk, Butter, Seasonings and Cheese:

While the potatoes are cooking – In a large mixing bowl add milk, butter, salt and pepper. Set aside.
Thinly shred the cheese and set it aside.

Drain the Cooked Potatoes:

When the potatoes are done cooking, very carefully drain the potatoes* (be careful not to splash the hot water).
* A strainer skimmer (wire strainer ladle, strainer scoop), or large slotted spoon can be used to carefully transfer the cooked potatoes to a colander that's placed on a large plate.
The pieces of garlic should also end up in the colander with the potatoes.
As soon as possible while the potatoes are hot, carefully transfer them (and the garlic) into the mixing bowl with the milk, butter and seasonings.

Mash the Potatoes:

With an electric mixer or potato masher, whip or mash the potatoes. If the mashed potatoes are too thick, stir in a bit more milk.

Add Shredded Smoked Gouda Cheese:

To the mashed potatoes, add shredded smoked Gouda cheese and gently stir together.
Do a taste test and add more salt if needed.
Salt can really bring out the flavor in mashed potatoes so make to add enough.
The mashed potatoes should be hot enough to melt the cheese…
…If not, put them in a microwavable bowl and warm them in the microwave at very short intervals (so not to overheat them) until the cheese is melted.

Garnish and Serve:

Top the mashed potatoes with butter, and garnish with coarse or cracked pepper, and chopped parsley.
Serve right away while the mashed potatoes are warm.

Notes

TIPS:

Amount and Size of the Potatoes:

This recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes are smaller than others, cut the larger ones in half (so that they’re all about the same size, and cook at the same rate).

Cooking the Potatoes:

The potatoes cook more evenly when added to cold water (if added to boiling water, the outside of the potato cooks faster than the inside).
Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

Mashing the Potatoes:

If the mashed potatoes are too thick, stir in just a little bit of milk at a time and until they reach the desired consistency.
The mashed potatoes should be hot enough to melt the smoked Gouda cheese when it’s mixed in. If not, put the mashed potatoes in a microwavable bowl and warm them in the microwave at very short intervals (so not to overheat them) until the cheese melts.