Smoked Gouda and Garlic Mashed Potatoes

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by Nancy

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Looking for a way to add more flavor to mashed potatoes? You’ve come to the right place.

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 the garlic which adds such a nice subtle flavor.

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 yet 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.

Russet potatoes, smoked Gouda cheese, garlic, butter, milk, salt, pepper, water (for boiling the potatoes), and parsley for garnish

HOW TO MAKE THIS RECIPE

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

Garlic:

Peel and chop the garlic.

Set aside for moment.

Potatoes:

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

The recipe calls for 7 medium-size Russet potatoes.

But if some of the potatoes are smaller than others, cut the larger ones in half. The idea is to have them all be about the same size so they cook at the same rate.

Add to a 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 the garlic.

Cook:

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:

While the potatoes are cooking, shred the cheese.

Set aside.

Also, while the potatoes are cooking…

…in a large mixing bowl,

add milk…

…butter…

…pepper…

…and salt.

Set aside.

When the potatoes are done cooking strain them, being careful not to splash the very hot water.

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

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

Mash:

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.

Smoked Gouda Cheese:

Add the shredded smoked Gouda cheese…

…mix together.

Do a taste test to see if more salt is needed.

TIP – Salt can really bring out the flavor in mashed potatoes; make sure to do a taste test and add more salt if needed.

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

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

Serve:

Top with butter, garnish with chopped parsley and…

…serve right away while the 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

7 Russet potatoes (medium size) washed thoroughly, skin-on, bruises cut off
1/2 teaspoon salt (for boiling the potatoes)
4 large cloves garlic peeled and 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)
1 tablespoon chopped parsley (Italian or curly parsley) (for garnish)
1 tablespoon butter (for garnish)

Instructions

The recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes are smaller than others, cut the larger ones in half. The idea is to have them all be about the same size so they cook at the same rate.
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).
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.
While the potatoes are cooking, in a large mixing bowl add milk, butter, salt and pepper. Set aside.
When the potatoes are done cooking strain them, being careful not to splash the very hot water. The pieces of garlic should also end up in the strainer with the potatoes.
As soon as possible while the potatoes are hot, carefully transfer them to the mixing bowl.
Using a potato masher or electric mixer, mash (or whip) the potatoes. If the mashed potatoes are too thick, stir in a bit more milk.
Stir in the cheese and give the mashed potatoes a taste test to see if more salt is needed.
The mashed potatoes should be hot enough to melt the cheese. If not, put them in a microwavable bowl and warm them at very short intervals (so not to overheat them) until the cheese is melted.
Top with butter, garnish with parsley, and serve right away while warm.

Notes

TIPS:

Amount and Size of the Potatoes:

The recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes are smaller than others, cut the larger ones in half. The idea is to have them all be about the same size, so they cook at the same rate.

Cooking the Potatoes:

The potatoes cook more evenly when added to cold water as opposed to adding them to hot or boiling water. Because 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 at very short intervals (so not to overheat them) until the cheese melts.