These Smoked Gouda Mashed Potatoes are the ultimate comfort food side dish – rich, creamy, and packed with smoky, cheesy goodness. Yukon Gold potatoes are simmered in chicken broth for extra flavor, then mashed with butter and sour cream. Mix in Gouda cheese and top with Parmesan to broil until perfectly golden.
Table of Contents
Mashed potatoes are a comforting staple, whether you prefer Classic Mashed Potatoes with Sour Cream, Easy Instant Pot Mashed Potatoes, or a variation like Savory Mashed Sweet Potatoes.
These smoked Gouda mashed potatoes offer a simple but flavorful twist on the traditional dish – deep, savory and cheesy notes, with a Parmesan topping and fresh chives as garnish. A quick broil at the end creates a lightly crisp top, making these mashed potatoes as beautiful as they are delicious.
They’re perfect for holidays, Sunday dinners, or any time you crave something creamy and indulgent alongside your favorite main meals.
Ingredient notes
- Yukon gold potatoes – Yukon golds are a great option for mashed potatoes because they are starchy enough to get fluffy, but still have full-body flavor. Russet potatoes would also work well for this recipe, as they get very fluffy too. For Yukon gold, you can peel them for a smoother texture or leave the skin on. For russet potatoes, peel them before cooking.
- Chicken broth – The broth will impart a flavor to the potatoes from the outset and give you that extra flavor that mashed potatoes can sometimes lack. Parmesan broth can be used instead.
- Kosher salt – Enhances all the flavors.
- Milk – Adds creaminess and helps create a smooth texture.
- Unsalted butter – Gives richness and a silky consistency. Salted butter can be used, but then you’ll need to adjust the salt added to the broth mixture.
- Sour cream – Adds tang and extra creaminess.
- Smoked Gouda cheese – Melts beautifully, adding a smoky, slightly sweet depth to these mashed potatoes.
- Parmesan cheese – Provides a nutty, salty finish when broiled on top.
- Black pepper – Balances the richness with a subtle kick.
- Chives – Fresh garnish for a pop of color and mild onion flavor.
How to make it
- Cook the Potatoes: Preheat the oven to 375°F. Cut the potatoes into 1-inch cubes and place them in a large pot with chicken broth. Add enough water to cover the potatoes and 2 tablespoons of salt. Bring to a boil, then reduce the heat and simmer for 10–12 minutes until fork-tender.
- Warm the Butter & Milk: In a small saucepan, heat the milk and butter until the butter melts. Keep warm.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Add the milk-butter mixture and sour cream, then mash with a potato masher to the desired consistency. As an alternative method, you can transfer the potatoes and milk mixture to a stand mixer, beating it on low for 30 seconds, then whip for 1 minute until fluffy.
- Add Cheese & Bake: Stir in the smoked Gouda and season with salt and pepper. Transfer the mashed potatoes to a 9×12-inch baking dish, sprinkle with Parmesan, and bake for 20 minutes until warmed through. Broil 2-3 minutes until golden brown on top. Garnish with chives and serve.
Ways to use mashed potatoes
Mashed potatoes are the ultimate versatile comfort food, transforming effortlessly from a simple side dish into showstopping creations – like the golden, savory topping of pies, to make potato pancakes, and more:
- Lamb Shepherd’s Pie: Mashed potatoes are a key component of shepherd’s pie, serving as the creamy, golden topping that contrasts with the savory filling underneath.
- Duchess Potatoes: Duchess potatoes are an elegant, elevated version of mashed potatoes, transformed into a visually stunning and texturally delightful side dish.
Tips and tricks
- Cut the potatoes into uniform-sized cubes for even cooking.
- Don’t overmix or overwork the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy.
- Use freshly shredded cheese for easy melting and best flavor. Pre-shredded cheese has anti-caking agents that affect meltability and mute flavor.
- Broil carefully. Watch your mashed potatoes closely under broil to avoid burning.
Variations
Customize your smoked Gouda mashed potatoes with these easy variations – from cheesy swaps and creamy upgrades to time-saving methods and lighter alternatives.
- Cheese swaps -Try smoked cheddar, Gruyère, or fontina for different flavor profiles.
- Extra creaminess – Swap half-and-half or heavy cream for the milk.
- Garlic lovers – Sauté minced garlic in the butter before adding milk for added depth of flavor or add in some roasted garlic before mashing the potatoes.
- Herb-infused – If you don’t have fresh chives or just want extra herb flavor, you can use rosemary, parsley, sage, or thyme in this recipe
- Instant Pot method – Place cut potatoes, salt, chicken broth, in the Instant Pot. Close the lid and set the valve to seal, then cook on MANUAL high pressure for 8 minutes. When done, quick release the pressure, remove the lid, and drain the potatoes. Place them in the stand mixer and continue with the recipe as written.
- Lighter option – Substitute Greek yogurt for the sour cream.
- Texture – I prefer smooth mashed potatoes, so I peel mine before boiling them. However, if you like your potatoes with a bit more texture, you can definitely leave on the potato skins.
Serving suggestions
These rich and creamy smoked Gouda mashed potatoes pair perfectly with everything from comforting classics like meatloaf and beef stew to elegant entrees like lamb chops and Steak Diane. Here are some of my top choices for you to try:
Storing
Smoked Gouda mashed potatoes will keep in the refrigerator for up to 5 days. Store them tightly wrapped in a serving dish. To reheat, bake them covered with tin foil in a 325-degree oven for 50 minutes.
To reheat in the microwave, cover the mashed potatoes with plastic wrap, and poke about 5 holes in the plastic wrap. Microwave at 75% power for about 12 minutes, stirring halfway through.
Erin’s wine pairings
Elevate your smoked Gouda mashed potatoes with the perfect wine pairing – whether you prefer something bright, balanced, or crisp to complement the creamy, smoky flavors:
- These smoked Gouda mashed potatoes pair well with a rich, brightly acidic white like a Pinot Gris.
- A dry Riesling, with its hint of sweetness and rich acidity, is another great match for this creamy side dish.
- If you prefer something light and crisp, Pinot Grigio is a great option.
More mashed potato recipes
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Full Recipe
Smoked Gouda Mashed Potatoes
Equipment
Ingredients
- 3 pounds Yukon gold potatoes (peeled if desired)
- 2 cups chicken broth
- 2 Tablespoons kosher salt
- 1 1/2 cups milk
- 6 Tablespoons butter (unsalted )
- 1/2 cup sour cream
- 1 cup smoked gouda cheese (shredded )
- 1/4 cup parmesan cheese (grated)
- 1/2 teaspoon black pepper
- Chives (for topping)
Instructions
- Preheat oven to 375-degrees F.
- Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
- As soon as the potatoes are tender, drain them in a colander and return them to the pot.
- Add the milk-butter mixture and sour cream and use a potato masher to mash the potatoes to your desired consistency.
- Alternatively, you can transfer the potatoes to a stand mixer bowl. Beat on low for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer. Switch to whipping attachment and beat for about 1 minute, or until fluffy.
- Stir in the gouda cheese season to taste with salt and pepper. Add the potatoes to a 9×12” baking dish. Sprinkle with the parmesan and bake until warmed through, about 20 minutes.
- Switch the oven to broil and broil until the top is golden-brown, 2 to 3 minutes more.
- Garnish with chives, if desired.
- Enjoy!
Notes
- Smoked Gouda mashed potatoes will keep in the refrigerator for up to 5 days. Store them tightly wrapped in a serving dish. To reheat, bake them covered with tin foil in a 325-degree oven for 50 minutes.
- To reheat in the microwave, cover the mashed potatoes with plastic wrap, and poke about 5 holes in the plastic wrap. Microwave at 75% power for about 12 minutes, stirring halfway through.
- Cut the potatoes into uniform-sized cubes for even cooking.
- Don’t overmix or overwork the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy.
- Use freshly shredded cheese for easy melting and best flavor. Pre-shredded cheese has anti-caking agents that affect meltability and mute flavor.
- Broil carefully. Watch your mashed potatoes closely under broil to avoid burning.
- Cheese swaps – Try smoked cheddar, Gruyère, or fontina for different flavor profiles.
- Extra creaminess – Swap half-and-half or heavy cream for the milk.
- Garlic lovers – Sauté minced garlic in the butter before adding milk for added depth of flavor or add in some roasted garlic before mashing the potatoes.
- Herb-infused – If you don’t have fresh chives or just want extra herb flavor, you can use rosemary, parsley, sage, or thyme in this recipe
- Instant Pot method – Place cut potatoes, salt, chicken broth, in the Instant Pot. Close the lid and set the valve to seal, then cook on MANUAL high pressure for 8 minutes. When done, quick release the pressure, remove the lid, and drain the potatoes. Place them in the stand mixer and continue with the recipe as written.
- Lighter option – Substitute Greek yogurt for the sour cream.
- Texture – I prefer smooth mashed potatoes, so I peel mine before boiling them. However, if you like your potat
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