Smoked Gouda Mashed Potatoes [V, GF]

These smoked gouda mashed potatoes are make from gold potatoes, and are a great side dish for any meal!

I don’t eat mashed potatoes very often, even though they’re probably in the top foods of my lifetime. They always seem like a ton of work, so I normally get my fill during the holidays and call it good for the rest of the year. (These are my favorite, but they involve the mixer and everything.)

Local Spotlight: If there was any question, Yukon gold potatoes are the best potatoes to make mashed potatoes from, hands down, forever and ever, Amen. Lucky for me, my new subscription to CSA produce at Green Wagon Farm included yellow potatoes this season! It’s fun to have local produce guaranteed every week. I even get to pick what it is with a point system (it’s way better than a random surprise bag!).

Gouda mashed potatoes are creamy, without sacrificing the integrity of traditional mashed potato texture. It’s super easy to mix in gouda into the potatoes, because it’s a soft cheese that melts easily into the hot potatoes. Time is always of the essence on weeknights, and these are very simple. They can boil while you’re doing something else, and peeling can even be optional! (Plus, a small batch means less to peel!)

What should you eat with these? Is everything the correct answer? How about this sous vide steak? I’m also working on a cottage pie recipe soon, and it would be great on top of that as well. But truly, anything. The smoky flavor isn’t overpowering, and just gives a nice change of pace to the bland potatoes you know and love. If you give it a try, I bet you’ll start mixing more cheese into your potatoes in the future!

xxHillary

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Smoked Gouda Mashed Potatoes

These smoked gouda mashed potatoes are make from gold potatoes, and are a great side dish for any meal!

Course Side Dish, Vegetable

Cuisine American

Keyword cheese, potato

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 2 lbs. yellow/gold potatoes
• 4 oz. smoked gouda grated
• 1/4 C. milk
• 3 tbsp. butter unsalted
• 1 1/2 t. kosher salt
• 1/4 t. black pepper

Instructions

1. Peel potatoes and cut into quarters.
2. Boil potatoes in large pot at a rolling boil until tender, about 15 minutes.
3. Drain potatoes.
4. In a bowl, combine potatoes, cheese and butter and mash with potato masher.
5. Incorporate milk, salt and pepper, and continue mashing until desired consistency is reached.
6. #enJOY immediately!

Recipe Notes

Naturally vegetarian and gluten free.