Smoked Gouda Cheesy Mashed Potatoes
These Smoked Gouda Cheesy Mashed Potatoes are going to take your mashed potatoes game to the next level! Smooth, creamy and oh so cheesy, with a hint of smokiness that makes them extra special. They are absolutely impossible to resist!
Mashed potatoes are the ultimate side dish and they pair with almost anything! I especially love this cheesy version with Coq au Vin or Boeuf Bourguignon.
Hello, you beautiful thing! 😍
Oh, you thought I was talking to you? Sorry, I was too busy admiring these incredibly creamy, velvety, buttery, cheesy mashed potatoes. Aren’t they gorgeous?
I first had gouda mashed potatoes when we were at the Food and Wine Festival, at Disney World, back in September. It was at the Belgium stand, and they were accompanying the most amazing beer braised beef that I’ve ever tasted!
I knew I wanted to recreate the mashed potatoes, but with my own twist. So I had the idea of using smoked gouda for an extra kick. And – oh boy – did I nail it!
Now, I do not think the smokey flavor is overpowering, but if you are not a fan of smoked cheese, you can make them with regular cheese instead.
Either way, these mashed potatoes will make a great addition to your table!
To make Smoked Gouda Mashed Potatoes, you will need:
- Potatoes – I like using Yukon Gold potatoes, as their naturally buttery flavor pairs great with the smoked Gouda. Russets are not as flavorful, but they can be used if that’s what you have on hand. Just stay away from waxy potatoes, like Red Bliss.
- Smoked Gouda – The smoked gouda is what makes these mashed potatoes so special! If you’re not a fan, you can substitute for regular Gouda, Cheddar (smoked or regular), Monterey Jack or even Parmesan.
- Butter – Can’t have mashed potatoes without butter, amirite? I prefer to use unsalted so I can control the seasoning.
- Sour Cream – A little bit of sour cream adds a touch of tangy-ness, which helps balance the richness of the cheese. It also makes the mashed potatoes extra creamy!
- Heavy Cream – I like my mashed potatoes very creamy, so I use heavy cream. You can use half and half or even milk if you prefer. Just make sure you heat your cream or milk, so the mashed potatoes can be as creamy as they can be!
- Salt and Pepper
How to Make Smoked Gouda Cheesy Mashed Potatoes
Making these smoked gouda cheesy mashed potatoes is as easy as making any other mashed potatoes recipe! The only difference is that we are adding cheese to them. 😊
Don’t miss my tips below so you can get them perfect every time!
Recommended tools and equipment: large pot, potato ricer, wooden spoon.
Here’s how I make this Smoked Gouda Cheesy Mashed Potatoes recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Cook the Potatoes
- Peel and quarter (or dice) the potatoes. Make sure they are all about the same size, so they cook evenly. Also, don’t cut them too small.
- Place diced potatoes in cold water and add a generous pinch of salt.
- Bring to a boil, then cook for about 15 minutes, or until the potatoes are fork tender. That means you can easily pierce them with a fork.
- Drain the potatoes in a colander.
Step 2: Mash the Potatoes
- Mash the potatoes until smooth and creamy. I recommend using a potato ricer for best results! Make sure you do this as soon as the potatoes are drained. We don’t want them to cool down!
Step 3: Stir in the Fun Stuff!
- Mix in the butter. The butter should be sliced, and preferably at room temperature, so they melt quickly.
- Once the butter is incorporated, stir in the cheese, sour cream, small splash of heavy cream, salt and pepper. Continue adding the heavy cream until you reach the desired consistency.
- Taste and adjust seasoning.
- For best results, I recommend you grate your cheese as finely as you can. That way it will melt and blend quickly into the potatoes.
- Once the potatoes are ready, be ready to work fast. You should work while the potatoes are still hot, so the mashed potatoes are nice and creamy!
- If the look of black pepper specks on the mashed potatoes bothers you (like it bothers my kids 🙄), you can use white pepper instead!
- You’ve probably noticed that I don’t add any extra seasonings to these cheesy mashed potatoes, such as garlic or herbs. I find that the smoked gouda is bold enough, so I like to let it shine!
Mashed potatoes is a classic side dish that goes with pretty much any entrée. This cheesy version is no different! It is great served with beef, chicken, pork or lamb. And it especially shines when served with something saucy!
Here are a few main dishes that would pair great with them:
- Coq au Vin
- Boeuf Bourguignon
- Herb and Lemon Roasted Chicken
- Roasted Turkey or Turkey Roulade
- Swedish Meatballs
- Italian Pot Roast or Instant Pot Pot Roast
Cheesy Mashed Potatoes Variations
Want to change things up a little? Go for it!
A few suggestions:
- Try these cheesy mashed potatoes with different kinds of cheese. Regular Gouda, Cheddar, Monterey Jack, Parmesan or a combination!
- Stir in garlic (or even better, roasted garlic!) for extra flavor.
- Add some herbs, such as chives, parsley or oregano.
- Top with caramelized onions or with bacon to make them extra indulgent! ♥️
Frequently Asked Questions
Yes, you can make cheesy mashed potatoes up to 2 days ahead. However, I recommend adding only 1/3 cup of the heavy cream, saving the rest for when you reheat the mashed potatoes.
Surprisingly, yes! While potatoes do not freeze well, mashed potatoes are a whole different story. Just wait for them to cool completely, then transfer to a large freezer bag or airtight container, and freeze for up to 2-3 months. You can also freeze individual portions if you prefer.
Leftover mashed potatoes will keep in the fridge, stored in an airtight container, for 3 to 5 days.
There are several ways to reheat mashed potatoes. You can reheat them on the stove, in a large pot, over medium-low heat. Once hot, you can add more butter and/or heavy cream as needed. Alternatively, you can reheat the mashed potatoes in the oven (at 350ºF for about 30 minutes) or in the microwave.
If reheating from frozen, you can thaw them overnight in the fridge or reheat straight from frozen!
More Mashed Potato Recipes
- Creamy Onion and Garlic Mashed Potatoes
- Blue Cheese Mashed Potatoes
- Garlic Yuca Mash (ok, not mashed potatoes, but so delicious that I couldn’t leave it out!)
Smoked Gouda Cheesy Mashed Potatoes
- 2 ½ Yukon Gold potatoes, peeled and quartered
- Salt and freshly ground pepper, to taste
- 6 tablespoons unsalted butter, sliced
- 2 cups (about 4 ½ ounces) finely grated smoked Gouda
- ½ cup sour cream, room temperature
- ½ to ¾ cup heavy cream (or half and half), warm (see notes)
- Potato Ricer
- Place the potatoes in a large pot and cover with cold water. Season the water with a generous pinch of salt.
- Bring the pot to the stove, over medium-high heat and let the water start boiling. Then, cook the potatoes for about 15 minutes, or until very tender. Drain the potatoes in a colander.
- Using a potato ricer, rice the potatoes back into the pot, off the heat.
- Stir in the butter and mix until the butter melts and incorporates into the potatoes.
- Add the cheese, sour cream, ⅓ cup heavy cream, and a pinch of salt and pepper. Stir until the potatoes are smooth and creamy, adding more heavy cream as needed to achieve the desired consistency.
- Taste and adjust seasoning.
- Serve immediately!
- Stove: Place them in a pot, over medium-low heat, and cook until hot. Then, add more butter and/or heavy cream to bring it back to the original consistency.
- Microwave: Place the mashed potatoes in a microwave bowl, cover and cook on high for 2 minutes. Then, stir the potatoes and repeat, stirring every 1-2 minutes, until they are heated through.
- Oven: Reheat the mashed potatoes in an oven-safe dish, covered in foil, in a 350ºF oven for 20-30 minutes.