Description
These rich and creamy Smoked Gouda Mashed Potatoes combine fluffy russet potatoes, melted butter, heavy cream, and smoky Gouda cheese for an irresistible side dish. Perfect for Thanksgiving, Christmas, holiday gatherings, or cozy family dinners, this easy recipe delivers restaurant-quality flavor in just 35 minutes!
Ingredients
3 lb russet potatoes, peeled and cut into 1½-inch chunks
3 qt cold water
1 tbsp kosher salt, for boiling the potatoes
1 tsp kosher salt, for seasoning
6 tbsp unsalted butter
¾ cup heavy cream
6 oz smoked Gouda cheese, finely grated
½ tsp black pepper
Optional Garnish:
1 tbsp fresh chives, finely chopped
1 tbsp melted butter, for serving
Instructions
1. Prepare the potatoes: Place the peeled and chopped russet potatoes in a large 6-quart pot.
2. Add water and salt: Pour in 3 quarts of cold water and add 1 tablespoon of kosher salt. Bring to a boil over high heat.
3. Cook the potatoes: Reduce the heat to maintain a gentle simmer. Cook for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Warm the butter and cream: While the potatoes cook, combine the unsalted butter and heavy cream in a small saucepan over low heat. Stir until the butter melts completely. Keep warm without boiling.
5. Drain the potatoes: Drain the cooked potatoes thoroughly and return them to the warm pot. Allow them to steam for 1 minute to remove excess moisture.
6. Mash the potatoes: Using a potato masher, mash the potatoes until mostly smooth and fluffy. Avoid overmixing to prevent a gummy texture.
7. Add the cream mixture: Slowly pour the warm butter and heavy cream into the mashed potatoes. Gently mash until everything is fully incorporated.
8. Add smoked Gouda: Fold in the finely grated smoked Gouda cheese, remaining 1 teaspoon of kosher salt, and black pepper. Stir gently until the cheese melts and the potatoes become creamy.
9. Taste and adjust: Taste the mashed potatoes and adjust the seasoning if necessary.
10. Serve: Transfer the Smoked Gouda Mashed Potatoes to a serving bowl. Garnish with chopped fresh chives and additional melted butter, if desired. Serve immediately while warm.
Notes
Best potatoes: Russet potatoes create a fluffy texture. Yukon Gold potatoes can also be used for a creamier consistency.
Freshly grated cheese: Grate smoked Gouda directly from a block for better melting and smoother potatoes.
Warm dairy: Always warm the butter and heavy cream before adding them to the potatoes.
Avoid overmixing: Too much mashing can make potatoes sticky or gummy. Avoid using a blender or food processor.
Extra creamy texture: Add a splash of warm cream if the mashed potatoes become too thick.
Make ahead: Prepare up to 24 hours in advance and refrigerate in an airtight container.
Storage: Keep leftovers refrigerated for up to 3–4 days.
Freezing: Freeze in airtight, freezer-safe containers for up to 2 months for the best quality.
Reheating: Reheat gently over low heat with a splash of milk or cream, stirring occasionally until heated through.
Serving suggestion: Pair with roasted chicken, grilled steak, Thanksgiving turkey, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approximately 250 g)
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 625 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 80 mg