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 levelthat the whole family will love!
5poundsred skinned potatoescleaned and cut into 1 inch chunks
½cupsalted butter1 stick cut into chunks
1 ½teaspoonKosher salt
½teaspoonground black pepper
1teaspoongarlic powder
2cupsshredded smoked gouda
½cupmilk, 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.