Smoked Gouda Garlic Mashed Potatoes
Print

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.
Course Side Dish
Cuisine American
Keyword Mashed Potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 (Serves 3 to 4)
Author [email protected]

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 over heat 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:

  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.

Cooking the Potatoes:

  1. 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. 
  2. Be careful not to overcook the potatoes or they’ll be mushy and fall apart.

Mashing the Potatoes:

  1. 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.
  2. 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 over heat them) until the cheese melts.
  3. Salt can really bring out the flavor in mashed potatoes; make sure to do a taste test so that they have enough salt.