Smoked Gouda and Garlic Mashed Potatoes

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 amping up a meal especially when served topped with melted butter or gravy.

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).

Oh 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, it’s the smoked Gouda cheese!

The light smoky flavor of this cheese makes these mashed potatoes taste really really good.

Amazing as a matter of fact.

So 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.

Here’s how to make it.

Peel and chop the garlic.  Set aside for moment.

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.

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

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, 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.

With an electric mixer or potato masher…

…whip/mash the potatoes.

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

Add the shredded smoked gouda cheese…

…mix together.

Do 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 give the mashed potatoes a super quick blast in the microwave.

Top with butter, garnish with chopped parsley and…

…serve right away while the potatoes are warm.

Thank you so much for stopping by CCC!

More Potato Recipes:

Roasted Red Potatoes with Thyme

Scalloped Potatoes with Sage and Ham

Roasted Garlic and Rosemary Mashed Potatoes

Brown Butter and Bacon Cheese Potato Cups

Roasted Garlic Potato Soup

Baked Herb and Parmesan Potato Slices

Baked Steak Fries and Smokey Ketchup

Smoked Gouda and Garlic Mashed Potatoes

Yield: Serves 3 to 4

Prep Time: 15 minutes

Cook Time: 25 to 30 minutes

Total Time: 45 minutes

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)

Directions:

1. 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.
2. To a large pot, add cold water, salt, garlic, and the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
3. Heat the pot on medium heat and bring the water to a boil.
4. 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.
5. While the potatoes are cooking, in a large mixing bowl add milk, butter, salt and pepper. Set aside.
6. 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.
7. As soon as possible while the potatoes are hot, transfer them to the mixing bowl.
8. Using a potato masher or electric mixer, mash/whip the potatoes. If the mashed potatoes are too thick, stir in a bit more milk.
9. Stir in the cheese and give the mashed potatoes a taste test to see if more salt is needed.
10. The mashed potatoes should be hot enough to melt the cheese. If not, put them in a microwavable bowl and give the mashed potatoes a super quick blast in the microwave.
11. Top with butter, garnish with parsley, and serve right away while warm.

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