Smoked Gouda Mashed Potatoes
Let’s be real: mashed potatoes are the ultimate comfort food. But when you add smoked gouda into the mix? You’re taking a classic side dish and giving it a rich, smoky, creamy upgrade that no one saw coming—but everyone will ask for again. These Smoked Gouda Mashed Potatoes are buttery, cheesy, and just fancy enough to feel special without being complicated.
Whether it’s Thanksgiving dinner, a cozy Sunday roast, or just your average Wednesday, this dish brings major flavor with minimal effort. It’s a crowd-pleaser that always disappears fast.
Why You’ll Love Smoked Gouda Mashed Potatoes
You’re going to love how this recipe fits into just about any meal situation. Here’s why it deserves a spot on your table:
Flavor Boost: The smoky, nutty flavor of gouda adds a gourmet twist to a down-to-earth dish.
Creamy Texture: With the right amount of butter and cream, these potatoes are smooth, fluffy, and melt-in-your-mouth good.
Great for Make-Ahead: You can prep it in advance and reheat it without losing texture or flavor.
Easy to Make: Boil, mash, mix, and serve. No complicated steps or fancy tools required.
Perfect for Any Occasion: Holiday meals, weeknight dinners, potlucks—this dish does it all.
Ingredients in Smoked Gouda Mashed Potatoes
Simple ingredients come together to create something pretty magical here:
Yukon Gold Potatoes: Creamy and naturally buttery, they’re the best pick for rich mashed potatoes.
Smoked Gouda Cheese: The star of the show—melts beautifully and adds a deep, smoky flavor.
Butter: Because mashed potatoes without butter just aren’t the same.
Heavy Cream or Milk: Adds richness and smoothness. Use cream for indulgence, or milk for a lighter version.
Salt & Pepper: To bring out the flavors and balance everything.
Garlic (optional): For a little extra savory depth.
Instructions
Follow these simple steps to achieve creamy, smoky mashed potato perfection:
Boil the Potatoes:
Peel and cut your Yukon Gold potatoes into chunks. Place in a pot of cold salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes).
Drain & Dry:
Drain the potatoes and return them to the pot. Let them sit for a minute or two to steam off excess moisture.
Mash:
Mash the potatoes using a masher or ricer until smooth. No lumps allowed—unless you like them that way!
Add the Good Stuff:
Stir in butter, warm cream or milk, and the shredded smoked gouda. Keep stirring until the cheese melts and everything is creamy and smooth.
Season:
Add salt and pepper to taste. If using garlic, stir it in now (roasted or sautéed garlic works best).
Serve:
Spoon into a serving dish and top with a few curls of butter or extra gouda for that irresistible finish.
Nutrition Facts:
Servings: 6
Calories per serving: 320
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Smoked Gouda Mashed Potatoes
These mashed potatoes pair perfectly with roasted meats, grilled veggies, or even a hearty mushroom gravy. Try them alongside a juicy steak, Thanksgiving turkey, or even meatloaf. Want to make it a meal? Add sautéed greens and a fried egg on top—so good.
Additional Tips
Want to make sure they turn out just right every time? Here are some quick tips:
- Warm the milk or cream before adding it—it blends better with the potatoes.
- Shred the cheese fresh for better melting.
- Use a potato ricer if you want ultra-smooth potatoes.
- Avoid overmixing—it can make the potatoes gummy.
- Add chopped chives or green onions for a fresh finish.
- Make it ahead and reheat gently on the stove or in the oven.
- Try a garlic-infused butter for extra richness.
- For more texture, leave the potato skins on.
- Want it lighter? Use half-and-half or low-fat milk.
- Top with crispy shallots or bacon bits for a fancy finish.
FAQ’s
1. Can I use a different type of potato?
Yes—Russet potatoes work too, though they’re fluffier and less creamy than Yukon Gold.
2. Can I use regular gouda instead of smoked?
Absolutely. It’ll still be creamy and delicious, just less smoky.
3. How do I reheat leftovers?
Gently reheat on the stove with a splash of milk, stirring until smooth.
4. Can I make this ahead of time?
Yes! Make a day ahead and reheat before serving. Store in an airtight container in the fridge.
5. How do I keep the potatoes from getting gluey?
Don’t overmix and use a masher or ricer instead of a mixer.
6. Is smoked gouda strong?
It has a rich, smoky flavor, but it’s not overwhelming. It blends beautifully with the potatoes.
7. Can I freeze mashed potatoes?
Yes, but they may lose some texture. Add extra cream or butter when reheating for best results.
8. What herbs pair well with this dish?
Chives, parsley, thyme, and rosemary all complement gouda’s smoky flavor.
9. Can I make this vegan?
Yes—use vegan butter, plant-based milk, and a dairy-free smoked cheese alternative.
10. What can I do with leftovers?
Turn them into mashed potato cakes or use as a topping for shepherd’s pie.
Conclusion
Creamy, cheesy, and just the right amount of smoky—Smoked Gouda Mashed Potatoes are a side dish that knows how to steal the spotlight. They’re comforting, flavorful, and ridiculously easy to whip up. Whether it’s a holiday or just a random Tuesday, they’ll always have a place at your table. Dig in and enjoy every bite!
PrintSmoked Gouda Mashed Potatoes
Creamy mashed potatoes enriched with the smoky flavor of Gouda cheese, offering a delightful twist on a classic side dish.
- Prep Time: 15min
- Cook Time: 20min
- Total Time: 35min
- Yield: 6servings
- Category: SideDish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
– 6 tablespoons unsalted butter, sliced
– 1/2 cup sour cream, at room temperature
– 1/2 to 3/4 cup heavy cream or half-and-half, warmed
– 2 cups (about 4 1/2 ounces) finely grated smoked Gouda cheese
– Salt and freshly ground pepper, to taste
Instructions
1. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
2. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Allow them to sit over low heat for a minute to evaporate any remaining moisture.
4. Add the sliced butter to the potatoes and begin mashing until the butter is melted and incorporated.
5. Stir in the sour cream and warmed heavy cream (starting with ½ cup), continuing to mash until the mixture is smooth. Add additional heavy cream as needed to reach your desired consistency.
6. Fold in the grated smoked Gouda cheese until fully melted and combined.
7. Season with salt and freshly ground pepper to taste.
8. Serve warm, garnished with additional butter or chopped fresh herbs if desired.
Notes
– For a smoother texture, use a potato ricer instead of a masher.
– Ensure the sour cream is at room temperature to prevent curdling.
– Adjust the amount of heavy cream to achieve your preferred potato consistency.
– Garnish with chopped chives or parsley for added color and flavor.
Nutrition
- Serving Size: 1cup
- Calories: 340kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
