Your favorite dinner party side just got a whole lot better. These smoked gouda mashed potatoes are an absolute must make for your next dinner party or holiday side dish. I make these every single year on Thanksgiving and they are always a hit.

I was at a wedding this last summer and the dinner was braised short rib with mashed potatoes. Something was different about the potatoes though. So naturally I tracked down the chef to ask him what his secret ingredient was. He said it was gouda cheese, and I was set out on my next adventure to tackle a smoked gouda mashed potato recipe.

THE KEY TO SILKY SMOKED GOUDA MASHED POTATOES

It’s all in the potato ricer. This is the key to a creamy, silky texture. It is basically a giant garlic press, but for mashed potatoes. If you do not have a potato ricer, a block grater will work (you’d want to boil your potatoes whole for this method though). The bummer about a block grater, is that you have to wait for your potatoes to cool a bit before grating. With a ricer, you can get right to it.

LET’S TALK ABOUT THE CHEESE SAUCE

THE PROCESS – The start of the cheese sauce is browning the minced garlic. This will elevate the flavor of the dish while also cutting that *bite* that raw garlic has. You’ll then add your cream, and once that’s hot you’ll add your cubed cheese a handful at a time. Wait until the first batch is melted, add some more, repeat until it’s gone. You will season your cheese sauce with white pepper, and salt. When you taste the cheese sauce, it will taste pretty salty. Once you add it to the mashed potatoes it will even out. It’s just easier to evenly mix in spices to a cheese sauce than it is mashed potatoes.

THE TEXTURE – the finished product should resemble a fondue cheese sauce. The key is just keeping this low and slow and a lot of stirring. Both cheese and cream will burn if the heat is too hit or if it sits still for too long, so keep this moving and on low!

THE FLAVOR – The flavor of this is so rich. It would be good for so many different things during the holidays (my imagination is running wild). It has SO much flavor which milds out a bit from the (bland) potatoes, haha. The toasted garlic gives it a garlic flavor without being too potent, and the white pepper adds a subtle heat without the strong, pungent flavor that is associated with black pepper.

I’ve definitely never met a mashed potato I didn’t like. But, I can confidently say these are a top 3 potato dish for me. I hope to see these at your Thanksgiving dinner! As always, let me know if you make these!

Smoked Gouda Mashed Potatoes

megan sheley

An upscaled version of everyone's favorite dinner party side. These Smoked Gouda Mashed Potatoes are the creamiest, cheesiest, and silkiest mashed potatoes you will ever have.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 6 people

Ingredients

  

• 3 lbs Yukon gold potatoes
• 1.5 cup cubed gouda 170g / 6oz – a more accurate way to measure this
• 2 cup cubed smoked gouda 227g / 8oz – a more accurate way to measure this
• 1 cup heavy cream
• 7 tbsp unsalted butter
• 4 garlic cloves chopped
• 1.5 tsp salt your sauce will taste salty, but will balance out when you mix with the potatoes. You can add more salt after to your liking if needed.
• 1-2 tsp ground white pepper depending on your tolerance for heat. Start with 1 and taste. Mix in another if you want a little more kick.
• 1/4 cup chives chopped (for topping)

Instructions

 

• Wash and peel your potatoes. Chop into large chunks (about 2 inch cubes).
• Place your potatoes in a large pot and submerge in COLD water – this makes your potatoes less starchy. Add 1 tbsp of salt. Stir, start to boil. Keep your pot covered. Boil until fork tender, about 10 minutes (test before straining).
• While boiling, start your cheese sauce. Cube your cheeses and mince your garlic gloves. Set aside.
• In a large pan, melt 6 of your 7 tbsp of unsalted butter and melt on low until it starts to sizzle. Add the garlic to hot butter and saute until garlic is golden brown. Keep an eye on this as garlic will burn. Keep your heat on low-medium, your garlic should be sizzling. Let this saute for about 5 minutes until garlic is browned.
• Add in 1 cup of heavy creamy and stir until combined. Once your cream is plenty hot, add in your cubed cheese in 2-3 portions. Let the first portion melt, add another handful, let melt, repeat. Check your potatoes with a fork (if your fork can easily glide through them, strain and set aside. If not, cook for a few more minutes).
• Add white pepper and 1.5 tsp salt (cheese sauce will taste salty but will balance out once you mix with the potatoes – so don’t worry!).
• Keep stirring, your cheese sauce should be thick – like a fondue cheese. Set heat to low and check your potatoes. If you hadn't already forked and strained, do so now.
• Using a potato ricer, rice your potatoes into a large bowl (during this process, keep your cheese on low so it doesn’t thicken and cool).
• Once your potatoes are riced, add your cheese sauce to the potatoes and mix well.
• Give it a taste test once everything is combined and add salt, pepper, or garlic powder to taste!
• Spray your baking dish (this helps to brown the edges) and scoop your potatoes into an oven safe dish. Spread evenly. Melt 1 tbsp of butter and using a pastry brush, brush the butter evenly onto the potatoes.
• Bake for 20 minutes at 350. After 20 minutes, broil the potatoes for 3-6 minutes (this will vary from oven to oven). Keep an eye on this because broiling can burn quickly. Once golden brown on top, remove from oven and top with chopped chives. Enjoy!

Keyword easy sides, mashed potatoes, side dish, thanksgiving, thanksgiving sides