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Smoked Gouda Mashed Potatoes

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Smoked Gouda Mashed Potatoes


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Mashed potatoes, a beloved comfort food, become even more irresistible with the addition of creamy smoked gouda cheese. Here’s how to elevate your mashed potato game with this delicious twist.

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What is Smoked Gouda?

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Smoked gouda is a Dutch cheese known for its smooth texture and distinctive smoky flavor, achieved through a smoking process using wood chips. This cheese adds depth and richness to various dishes, including mashed potatoes.

Ingredients for Smoked Gouda Mashed Potatoes

To prepare smoked gouda mashed potatoes, you’ll need:

  • Potatoes
  • Smoked gouda cheese
  • Butter
  • Milk or cream
  • Salt and pepper
  • Optional: garlic, chives

Step-by-Step Recipe

  1. Preparation: Peel and chop potatoes, then boil until tender.
  2. Mashing: Drain potatoes and mash with butter and milk until smooth.
  3. Adding Smoked Gouda: Stir in shredded smoked gouda until melted and well combined.
  4. Seasoning: Season with salt, pepper, and any additional flavors like garlic or chives.

Benefits of Using Smoked Gouda

Smoked gouda not only enhances the creamy texture of mashed potatoes but also adds a delightful smoky flavor. It’s rich in calcium and protein, making it a nutritious choice.

Variations of Smoked Gouda Mashed Potatoes

Experiment with toppings like crispy bacon or fresh chives for added texture and flavor. Vegan variations can substitute dairy with plant-based alternatives.

Pairing Suggestions

Serve smoked gouda mashed potatoes alongside roasted chicken, steak, or grilled vegetables. Pair with a crisp white wine or a hearty red blend for a perfect meal.


Smoked gouda mashed potatoes are a delightful twist on a classic side dish, offering creamy texture and rich, smoky flavors. Whether served for a family dinner or a festive occasion, this recipe is sure to impress.


  1. Can I use regular gouda cheese instead of smoked gouda?
    • While regular gouda can be used, smoked gouda adds a unique smoky flavor that enhances the dish.
  2. How do I store leftovers of smoked gouda mashed potatoes?
    • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
  3. Can I freeze smoked gouda mashed potatoes?
    • It’s best not to freeze mashed potatoes with dairy, as they can change in texture upon thawing.
  4. What other cheeses can I use in mashed potatoes?
    • Cheddar, parmesan, and cream cheese are good alternatives depending on your flavor preference.
  5. How can I make this recipe gluten-free?
    • Ensure all ingredients used, including butter and seasonings, are certified gluten-free.
Yield: 6

Smoked Gouda Mashed Potatoes

Smoked Gouda Mashed Potatoes

Mashed potatoes, a beloved comfort food, become even more irresistible with the addition of creamy smoked gouda cheese. Here’s how to elevate your mashed potato game with this delicious twist.

Prep Time 30 minutes
Cook Time 35 minutes


  • 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)


  • 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!

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