Bring delicious flavor to your holiday table with Gouda Cheese Mashed Potatoes, where creamy indulgence meets the rich, subtle notes of Smoked Gouda. This classic comfort dish will push your dinner to a new level that the whole family will love!
Jump to:
- Why You'll Love This Cheesy Mashed Potatoes Recipe
- Ingredient Information And Substitutions:
- How To Make Cheesy Mashed Potatoes
- Frequently Asked Questions
- Tips For Making Mashed Potatoes With Cheese
- What To Serve With Cheesy Whipped Potatoes
- Other Awesome Potato Recipes
- Hosting Thanksgiving?
- Gouda Cheese Mashed Potatoes
Why You'll Love This Cheesy Mashed Potatoes Recipe
I don't know about you, but for us, it's not a holiday meal without a killer potato side dish. And if you ask my husband it absolutely needs to be classic mashed potatoes.
Since I'm of the firm belief that cheese makes most things infinitely better, it seemed like a natural next step to make a cheesy mashed potatoes recipe that will knock everyone's socks off, and this one delivers!
Here's what makes this cheesy mash so great:
- Minimal ingredients
- Easy to make ahead
- Delicious flavor
- Rich, creamy and the perfect compliment to any main dish
- The ultimate comfort food
- Super kid-friendly
Ingredient Information And Substitutions:
- Potatoes- For this recipe, I like using red skin potatoes and keeping the skins on for delicious texture and gorgeous presentation (and I may or may not have been feeling lazy when developing it and skipped peeling). You can totally peel them if you want to. A good substitute would be Yukon Gold Potatoes or Butter Potatoes.
- Cheese- The other start of the show here is cheese. For this, I went with Smoked Gouda. It melts really nicely and brings a subtle smokiness that is the perfect addition to this cheesy potato mash. I prefer to shred it myself, it melt easier that way. If you can't find smoked gouda, look for another smoked cheese like Smoked Cheddar or Smoked Provolone.
- Liquids- I went with whole milk and salted butter so that it's creamy and flavorful without being too heavy. I like to add the butter to the pan after draining the potatoes and then place the hot potatoes on top of the butter so that it melts. I start the mashing sprocess then to begin breaking it down before switching to my stand mixer (again, lazy. And it works like a charm). And don't forget to warm your milk before adding it!
- Seasonings- In an effort to let the cheese and potatoes shine, I kept it simple by adding Kosher salt, ground black pepper and garlic powder. Be sure to taste and adjust the seasonings to your unique palate before serving.
How To Make Cheesy Mashed Potatoes
Step 1: Boil the potatoes
Cover the potatoes in cold water and inch or two above them. Bring to a boil and cook for around 15-20 minutes or until fork tender and cooked through. Turn off the heat and drain well.
Step 2: Add butter and mix potatoes
Place butter in the empty pot and add drained potatoes over the butter. Gently begin mashing the potatoes into the butter.
Step 3: Mix in other ingredients
Place the potato mixture into the stand mixer (or keep mashing in the pot). Add seasonings, cheese and ½ the milk. Run mixer on medium, scrapping the sides periodically until potatoes are fully mashed. Taste and adjust seasonings or add more milk if necessary and serve immediately.
Frequently Asked Questions
You can! While these are at their absolute best served immediately, I will often make them earlier in the day and place them in a warm slow cooker, stirring periodically.
For these garlic cheese mashed potatoes I like red skinned potatoes since I keep the skins on. But Yukon Gold or Butter potatoes also work really well.
This will vary based on how large or small your potatoes are cut (try and keep. them uniform). In my experience, they usually boil for 15-20 minutes once the water comes to a boil for 1 inch chunks of potatoes.
Stir in a small amount of warm milk to bring back the creaminess. Start with a small amount and add more only if needed
These last up to 4 days covered in the refrigerator.
Tips For Making Mashed Potatoes With Cheese
- Keep your cuts uniform: when you cut the potatoes. This allows them to cook more evenly. I usually aim for 1 inch chunks.
- Shred the cheese yourself. This will help the cheese melt easier.
- Place the hot potatoes into the chunks of butter: For quick melting.
- Begin the mashing in the pot. This tip is for those who will use their stand mixer. Giving them a quick mash (not too much, just getting them started) begins the process of mixing in the butter and helps you avoid overloading your stand mixer.
- Scrape down the sides as you mix so that everything gets fully combined.
- Warm your milk so that your potatoes stay nice and hot.
- Start with only half the milk. You can always add more but you don't want them soupy.
- Taste for seasonings. Everyone has different taste and this gives you a chance to adjust the seasonings to your liking before serving.
- Ingredients to prep ahead: Wash potatoes, shred cheese.
- Leftovers and storage: These will last up to 4 days covered in the refrigerator.
What To Serve With Cheesy Whipped Potatoes
Here are some of my favorite recipes to compliment your mashed potatoes:
- Glazed Turkey with Bourbon
- Homemade Green Bean Casserole
- Sausage and Cornbread Dressing
- Citrus Cranberry Chutney
- Pumpkin Pie
Other Awesome Potato Recipes
Hosting Thanksgiving?
Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.
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Gouda Cheese Mashed Potatoes
Equipment
- 1 Spatula
Ingredients
- 5 pounds red skinned potatoes cleaned and cut into 1 inch chunks
- ½ cup salted butter 1 stick cut into chunks
- 1 ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 cups shredded smoked gouda
- ½ cup milk, warmed
Instructions
- Place cut potatoes in a large pot of water and cover with water a couple inches above the potatoes.
- Bring to a boil and once boiling, cook for 15-20 minutes until the potatoes are fork tender and cooked through. Drain well and turn off the burner.
- Place butter into empty pot and then place drained hot potatoes on top of them. Gently begin mashing the potatoes into the butter. Don't mash all the way.
- Place the potato mixture into the stand mixer. Add seasonings and cheese and mix on medium, scraping the sides.
- Add half the milk and continue mixing until no lumps remain. Taste and adjust seasonings and if necessary, add milk (only if needed). Serve immediately.
Notes
- Keep your cuts uniform: when you cut the potatoes. This allows them to cook more evenly. I usually aim for 1 inch chunks.
- Shred the cheese yourself. This will help the cheese melt easier.
- Place the hot potatoes into the chunks of butter: For quick melting.
- Begin the mashing in the pot. This tip is for those who will use their stand mixer. Giving them a quick mash (not too much, just getting them started) begins the process of mixing in the butter and helps you avoid overloading your stand mixer.
- Scrape down the sides as you mix so that everything gets fully combined.
- Warm your milk so that your potatoes stay nice and hot.
- Start with only half the milk. You can always add more but you don't want them soupy.
- Taste for seasonings. Everyone has different taste and this gives you a chance to adjust the seasonings to your liking before serving.
- Ingredients to prep ahead: Wash potatoes, shred cheese.
- Leftovers and storage: These will last up to 4 days covered in the refrigerator.
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