Smoked Gouda Mashed Potatoes

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 511kcal

Author: Platings and Pairings

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.

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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

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.

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

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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