If you’re craving comfort food with a bold, smoky twist, Smoked Gouda Mashed Potatoes are about to become your new obsession. This dish elevates traditional mashed potatoes with creamy Yukon golds, a double dose of gouda cheese (including that irresistible smoked variety), and a kiss of garlic for depth. The result is a side that’s luxurious, irresistibly smooth, and packed with flavor that’ll have everyone scooping seconds. Whether for family dinners or festive gatherings, Smoked Gouda Mashed Potatoes are destined to steal the spotlight.

Smoked Gouda Mashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

These Smoked Gouda Mashed Potatoes only require a handful of ingredients, but each one plays a crucial role in creating layers of creaminess, flavor, and that signature smoky aroma. Here’s what you’ll need and why you shouldn’t skip a single thing!

Yukon gold potatoes: These potatoes are naturally buttery and creamy, making them the perfect base for the ultimate mashed potatoes.
Gouda cheese: Regular gouda brings a mild, nutty flavor and helps create that ultra-silky texture.
Smoked gouda cheese: The star ingredient, smoked gouda infuses the dish with a deep, savory smokiness that sets these mashed potatoes apart.
Heavy cream: This is what makes the mash so rich and luscious; don’t be tempted to sub with milk if you want true decadence.
Unsalted butter: Butter adds flavor and a glossy finish, and using unsalted lets you control the seasoning.
Garlic cloves: Sautéed garlic weaves a gentle, aromatic layer throughout every bite.
Salt: Essential for bringing all the flavors together—taste and adjust as you go.
Ground white pepper: White pepper offers gentle heat and blends seamlessly into the potatoes for a smooth look.
Chives: Fresh chives add a pop of color and a mild oniony bite that complements the richness.

How to Make Smoked Gouda Mashed Potatoes

Step 1: Prep and Chop the Potatoes

Begin by washing and peeling your Yukon gold potatoes. Cut them into large, even chunks—about 2-inch cubes. Uniform pieces cook evenly, ensuring your Smoked Gouda Mashed Potatoes are smooth, not lumpy.

Step 2: Boil the Potatoes

Place the chopped potatoes in a large pot and cover them fully with cold water. Add a tablespoon of salt to the water (this flavors the potatoes from the inside out). Bring to a boil and simmer until the potatoes are fork-tender, which usually takes about 10 minutes. Once tender, strain them well to remove extra moisture.

Step 3: Make the Cheese Sauce

In a large pan over low heat, melt 6 tablespoons of unsalted butter until it’s gently sizzling. Add the chopped garlic and sauté for about 5 minutes, stirring often, until the garlic turns golden and fragrant without burning. Pour in the heavy cream and heat until just warm—it shouldn’t boil. Now, gradually add both the regular and smoked gouda cheeses in 2-3 portions, stirring continuously. The cheeses will melt into a silky, indulgent sauce. Season the mixture with salt and white pepper to taste.

Step 4: Rice the Potatoes

Using a potato ricer (or a block grater if you let the potatoes cool slightly), rice the drained potatoes into a large mixing bowl. This step is key for achieving that fluffy, restaurant-quality texture. If you prefer a more rustic mash, a classic masher will do, but the ricer really makes a difference.

Step 5: Combine and Mix

Pour the warm cheese sauce over the riced potatoes. Gently fold everything together until fully combined and creamy. Taste, and adjust seasoning if needed—this is your chance to make the Smoked Gouda Mashed Potatoes perfect for your palate.

Step 6: Bake for a Golden Finish

Preheat your oven to 350°F (175°C). Spray a baking dish with nonstick spray, then scoop in the mashed potatoes, spreading them out evenly. Melt the remaining tablespoon of butter and brush it over the top for a glorious shine and flavor boost. Bake for 20 minutes to heat through, then broil for 3-6 minutes until the top is beautifully golden brown and slightly crisp.

Step 7: Garnish and Serve

Remove from the oven, sprinkle generously with chopped chives, and serve your Smoked Gouda Mashed Potatoes piping hot. Watch how quickly they disappear!

How to Serve Smoked Gouda Mashed Potatoes

Garnishes

A sprinkle of fresh chives does wonders for both color and flavor, but you can also get creative with crispy fried onions, a dusting of smoked paprika, or even a few shavings of extra smoked gouda on top. The garnish is your chance to add a flourish that wows your guests before they even take a bite.

Side Dishes

Smoked Gouda Mashed Potatoes pair perfectly with roasted meats like beef tenderloin, turkey, or even grilled portobello mushrooms for a vegetarian main. They’re also a standout alongside green beans, glazed carrots, or a crisp salad—the creamy richness balances beautifully with fresh and crisp sides.

Creative Ways to Present

For a fun twist, serve individual portions in ramekins or small ovenproof dishes and broil each one for its own golden crust. You can also pipe the mashed potatoes onto a platter for an elegant look, or use them as a base for shepherd’s pie. However you serve them, these Smoked Gouda Mashed Potatoes will turn heads.

Make Ahead and Storage

Storing Leftovers

Let your Smoked Gouda Mashed Potatoes cool to room temperature before storing. Transfer any leftovers to an airtight container and refrigerate—they’ll stay delicious for up to 4 days. Give them a quick stir before reheating to ensure everything is evenly creamy.

Freezing

If you want to get ahead on your meal prep, these mashed potatoes freeze remarkably well. Spoon portions into freezer-safe containers or bags, pressing out as much air as possible. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place the Smoked Gouda Mashed Potatoes in a baking dish, cover with foil, and warm in a 350°F oven until heated through. For smaller portions, the microwave works just fine—just stir halfway through to keep the texture even. A splash of extra cream or a pat of butter can help revive any lost creaminess.

FAQs

Can I use a different type Side Dish

Absolutely! While Yukon golds are ideal for their buttery texture, russet potatoes will also work and give you a slightly fluffier mash. Just keep in mind that the final flavor and texture may vary a bit.

Is it necessary to use both regular and smoked gouda?

Using both types of gouda deepens the flavor and creates a perfect balance between creamy and smoky. If you only have smoked gouda on hand, you can use all smoked, but blending the two really makes these Smoked Gouda Mashed Potatoes special.

What can I do if my mashed potatoes are too thick?

If your mash is thicker than you’d like, gently stir in a bit more warm cream or milk, a tablespoon at a time, until you reach your desired consistency. Be careful not to overmix to keep them fluffy.

Can I make Smoked Gouda Mashed Potatoes ahead of time?

Yes! Prepare them up to the point before baking, cover, and refrigerate. When you’re ready to serve, bake as directed, adding a few extra minutes to ensure they’re heated all the way through.

How do I prevent the cheese from clumping in the sauce?

Add the cheese gradually to the warm (not boiling) cream and butter, stirring constantly. This ensures the cheese melts smoothly without separating or clumping. Patience is key for that velvety finish!

Final Thoughts

There’s something magical about the way smoked gouda transforms classic mashed potatoes into a side dish everyone talks about. I hope you’ll give these Smoked Gouda Mashed Potatoes a try—your family and friends will thank you, and you might just find yourself making them for every special occasion. Happy cooking!

Smoked Gouda Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy and flavorful Smoked Gouda Mashed Potatoes combining rich smoked and regular gouda cheeses with buttery garlic cream sauce. This comforting side dish is perfect for family dinners or holiday feasts.

Ingredients

Scale

Potatoes

3 lbs Yukon gold potatoes

Cheese Sauce

1.5 cups cubed gouda cheese (170g / 6oz)
2 cups cubed smoked gouda cheese (227g / 8oz)
1 cup heavy cream
7 tbsp unsalted butter
4 garlic cloves, chopped
1.5 tsp salt (adjust to taste)
1–2 tsp ground white pepper (depending on your heat tolerance)

Garnish

1/4 cup chives, chopped

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Potatoes: Wash and peel the potatoes, then chop them into large 2-inch chunks to ensure even cooking.
Boil Potatoes: Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Cook until fork-tender, about 10 minutes. Drain thoroughly once cooked.
Make Cheese Sauce: In a large pan over low heat, melt 6 tablespoons of butter until sizzling to release its aroma.
Sauté Garlic: Add chopped garlic to the butter and cook until golden brown and fragrant, approximately 5 minutes.
Add Cream: Stir in 1 cup heavy cream and warm the mixture over low heat without boiling.
Melt Cheese: Gradually add Gouda and smoked Gouda cubes in 2-3 additions, stirring continuously to achieve a smooth, melted cheese sauce.
Season Sauce: Stir in 1.5 teaspoons salt and 1-2 teaspoons ground white pepper depending on your preference for spice.
Rice Potatoes: Using a potato ricer or a block grater (if potatoes are slightly cooled), rice the boiled potatoes into a large mixing bowl for a smooth texture.
Combine Sauce and Potatoes: Pour the warm cheese sauce over the riced potatoes, mixing gently but thoroughly. Taste and adjust seasoning if needed.
Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly spray a baking dish with nonstick cooking spray.
Transfer Potatoes: Scoop the mashed potatoes into the baking dish and spread evenly for uniform baking.
Top with Butter: Melt the remaining 1 tablespoon of butter and brush it over the surface of the mashed potatoes for a golden crust.
Bake and Broil: Bake the dish for 20 minutes until heated through, then broil for 3-6 minutes to achieve a golden, slightly crispy top layer.
Garnish and Serve: Remove from oven, sprinkle with chopped chives for a fresh herbal finish, and serve hot.

Notes

Use Yukon gold potatoes for a creamy texture and buttery flavor.
Adjust the white pepper amount based on desired spice level.
Allow potatoes to cool slightly before grating if not using a ricer to avoid burning your hands.
Broiling time might vary; watch closely to avoid burning the top.
This dish can be prepared ahead and reheated gently before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Boiling, Sautéing, Baking
Cuisine: American