Go Back
Smoked Gouda Mashed Potatoes Recipe
Ben Carraoli

Smoked Gouda Mashed Potatoes Recipe

I just took classic comfort food to a whole new level with these Smoked Gouda Mashed Potatoes. The smoky twist gives this mash a gourmet feel without much extra work, making me feel like I'm dining at a fancy restaurant. It's a simple secret for an amazing side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Dinner
Calories: 394
Ingredients Method

Ingredients
  

  • 6 cups chicken broth - Boiling the potatoes in broth instead of water infuses them with a deep savory flavor right from the start.
  • 6 large russet potatoes - Russets are starchy and become fluffy when mashed creating the perfect texture. Yukon Golds are a great alternative for a more buttery flavor.
  • 1/2 cup butter - Essential for achieving that rich classic mashed potato taste and creamy consistency.
  • 4 ounces cream cheese - This is the secret to an ultra-creamy tangy finish. It adds a luxurious texture that sour cream can't quite match.
  • 1 teaspoon salt - Brings out all the wonderful flavors in the dish.
  • 1/2 teaspoon white pepper - Offers a milder heat than black pepper and keeps the potatoes' color pristine.
  • 2 cups shredded smoked gouda cheese - The star of the show! Grate it yourself from a block for the best melting and smoky flavor.

Method
 

  1. First, pour the 6 cups of chicken broth into a large pot and bring it to a rolling boil over high heat. While the broth is heating up, take your russet potatoes, peel them completely, and give them a good rinse under cool water. Then, carefully cut them into uniform, bite-sized pieces to ensure they cook evenly.
  2. Carefully add the potato pieces to the boiling chicken broth. If the broth doesn’t completely cover the potatoes, you can add just enough water to submerge them. Once the broth returns to a boil, reduce the heat to a medium-low simmer. Let them cook for about 10-15 minutes, or until they are fork-tender and easily pierced.
  3. Drain the cooked potatoes and return them to the warm pot. Add the butter, cream cheese, salt, and white pepper. Using a potato masher for a rustic texture or a hand mixer on low for a creamier result, mash everything together until it’s smooth and all the ingredients are fully combined.
  4. Finally, stir in the 2 cups of shredded smoked gouda cheese. Continue to mix until the cheese is completely melted and beautifully integrated throughout the mashed potatoes. The residual heat from the potatoes will melt the gouda perfectly, creating a smooth, cheesy finish. Serve immediately while hot.