Smoked Gouda Mashed Potatoes Recipe

Ben Carraoli

Smoked Gouda Mashed Potatoes Recipe

I still remember the first time I made these smoked gouda mashed potatoes—it was one of those “why didn’t I do this sooner?” moments. I wanted classic mashed potatoes, but with a little extra personality, and smoked gouda completely delivered. The potatoes turned out ultra-creamy, rich, and gently smoky without being overpowering.

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Prep Time 15

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

Russet potatoes – 3 pounds High-starch potatoes that mash up fluffy and light, not gluey.
Smoked gouda cheese – 6 ounces freshly grated (Freshly grated cheese melts smoother and delivers a richer smoky flavor.)
Unsalted butter – 6 tablespoons Adds creaminess while allowing better control over salt.
Heavy cream – ¾ cup warmed (Warm cream blends easily and keeps the potatoes silky.)
Whole milk – ¼ cup Lightens the texture while maintaining creaminess.
Garlic cloves – 3 peeled (Boiled with the potatoes to soften sharpness and add savory depth.)
Salt – 1½ teaspoons or to taste (Enhances and balances all the flavors.)
Black pepper – ½ teaspoon Adds gentle warmth and contrast to the smoky cheese.
Optional chives or green onions – for garnish Adds freshness, color, and mild bite.

Method

Peel the potatoes and cut them into even chunks so they cook at the same rate. Place them in a large pot with the garlic cloves and cover with cold water. Add salt to the water for well-seasoned potatoes from the inside out.
Bring the pot to a boil and cook until the potatoes are fork-tender, about 15–18 minutes. They should break apart easily without falling completely apart. Drain thoroughly to avoid watery mashed potatoes.
While the potatoes cook, gently warm the butter, milk, and cream together. This step helps everything blend smoothly and prevents the potatoes from cooling down too quickly.
Return the drained potatoes to the pot and mash them gently. Avoid over-mashing, which can make them gluey. The goal is fluffy with a few soft ridges.
Pour in the warm butter mixture and sprinkle in the smoked gouda gradually. Stir gently until everything melts and combines into a creamy mash.
Taste and adjust salt and pepper as needed. The smoked gouda already adds depth, so season carefully. Serve warm with optional chives on top.

Notes

I always grate the smoked gouda myself because pre-shredded cheese doesn’t melt as smoothly.
I drain the potatoes really well and let steam escape for a minute to avoid excess moisture.
I add the cheese slowly so it melts evenly instead of clumping.
I taste at the end and adjust seasoning little by little—it’s easier to add than fix over-salting.