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Smoked Gouda Mashed Potatoes

Smoked Gouda mashed potatoes combine russet potatoes with warm butter and cream for a mostly smooth, rich side dish. Finely grated smoked Gouda melts into the potatoes, adding a savory, smoky finish.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 523
Ingredients Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 3 qt cold water
  • 1 tbsp kosher salt for cooking the potatoes
  • 1 tsp kosher salt remaining
  • 6 tbsp unsalted butter
  • 0.75 cup heavy cream
  • 6 oz smoked Gouda cheese finely grated
  • 0.5 tsp black pepper

Method
 

  1. Put the potatoes in a 6-quart pot.
  2. Add the cold water and 1 tablespoon of the salt.
  3. Bring to a boil over high heat.
  4. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  5. While the potatoes cook, warm the butter and heavy cream in a small saucepan over low heat until the butter melts.
  6. Keep the butter and cream warm without boiling.
  7. Drain the potatoes well and return them to the warm pot.
  8. Let them steam for 1 minute.
  9. Mash the potatoes until mostly smooth.
  10. Pour in the warm butter and cream and mash until combined.
  11. Fold in the Gouda, remaining 1 teaspoon salt, and black pepper until the cheese melts.
  12. Serve hot.

Notes

For the smoothest texture, finely grate the Gouda so it melts quickly into the hot potatoes. Refrigerate leftovers for 3–4 days; freezing is not recommended because the potatoes can become grainy. Whole milk can replace the heavy cream for a lighter result, though the potatoes will be less rich.