Description
These Smoked Gouda Mashed Potatoes are a decadent twist on a classic side dish, combining creamy Yukon gold potatoes with rich, melted gouda and smoked gouda cheese. Infused with garlic and baked to perfection with a buttery crust, this recipe elevates mashed potatoes to a gourmet experience perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 3 lbs Yukon gold potatoes
Cheese Sauce
- 1.5 cups cubed gouda cheese (170g / 6oz)
- 2 cups cubed smoked gouda cheese (227g / 8oz)
- 1 cup heavy cream
- 7 tbsp unsalted butter (divided)
- 4 garlic cloves, chopped
- 1.5 tsp salt (adjust to taste)
- 1–2 tsp ground white pepper (depending on heat tolerance)
Garnish
- 1/4 cup chives, chopped
Instructions
- Prepare the Potatoes: Wash and peel the Yukon gold potatoes, then chop them into large 2-inch cubes to ensure even cooking.
- Boil the Potatoes: Place the potato chunks in a large pot, cover with cold water, add 1 tablespoon of salt, and bring to a boil. Cook until the potatoes are fork-tender, about 10 minutes. Drain the potatoes thoroughly once cooked.
- Make the Cheese Sauce – Melt Butter: In a large pan over low heat, melt 6 tablespoons of unsalted butter until it starts to sizzle gently, preparing for sautéing the garlic.
- Sauté Garlic: Add the chopped garlic to the melted butter and cook over low heat until golden brown and fragrant, approximately 5 minutes, taking care not to burn the garlic.
- Add Cream: Pour in 1 cup of heavy cream, warming it through while stirring gently to combine with the butter and garlic mixture.
- Melt the Cheese: Gradually add the cubed gouda and smoked gouda cheese in 2-3 additions, stirring continuously to help the cheese melt smoothly into a creamy sauce.
- Season the Sauce: Stir in 1.5 teaspoons salt and 1-2 teaspoons ground white pepper, adjusting according to your taste preferences and heat tolerance.
- Rice the Potatoes: Using a potato ricer (or a block grater if cooled slightly), rice the boiled potatoes into a large mixing bowl for a fluffy texture.
- Combine Potatoes and Cheese Sauce: Pour the warm cheese sauce over the riced potatoes and fold gently to mix until fully incorporated. Taste and adjust seasoning if needed.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a baking dish with nonstick spray to prevent sticking. Transfer the cheesy mashed potatoes into the dish and spread evenly.
- Butter Topping: Melt the remaining 1 tablespoon of butter and brush it over the surface of the mashed potatoes to aid in browning.
- Bake and Broil: Bake the mashed potatoes for 20 minutes until heated through, then switch to broil for an additional 3-6 minutes to form a golden brown, slightly crispy top layer. Watch closely to avoid burning.
- Serve and Garnish: Remove from the oven, garnish with freshly chopped chives, and serve immediately while hot.
Notes
- Yukon gold potatoes are ideal as they provide a creamy texture when mashed.
- Adjust the amount of white pepper based on your preferred spice level.
- Use a potato ricer for the fluffiest mashed potatoes; a block grater can be an alternative if the potatoes have cooled slightly.
- The broiling step is key to achieving a delicious golden crust on top.
- For a lighter version, you can substitute some heavy cream with milk, but this will change the texture and richness.
- Leftover mashed potatoes can be refrigerated in an airtight container for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
