Smoked Gouda Mashed Potatoes ~ creamy, buttery mashed potatoes elevated with smoked Gouda cheese! The ultimate holiday side dish that’s easy enough for weeknights.
I can’t believe it’s been two years since I was at the Wine and Food Festival in Epcot at Walt Disney World. We had a lot of fun, ate some incredibly good food and took away lots of inspiration.
Disney rolled out their own version of a red carpet as only Disney can do. The Food Festival is a foodie’s paradise. We paced ourselves sampling many of the delicious dishes but still weren’t able to taste everything. That’s the best reason to go back.
Hands down, my favorite dish at the Food Festival was their Smoked Gouda Mashed Potatoes they served as a base for fork-tender, Beer Braised Beef.
When I got home I made my own version of their potatoes that we enjoyed with so many meals!
What’s in Smoked Gouda Mashed Potatoes:
- Yukon gold potatoes cubed (can use russet potatoes instead)
- Whole milk (can also use half and half)
- Smoked Gouda cheese grated
Optional garnish: chopped Italian parsley
How to make Smoked Gouda Mashed Potatoes:
Peel and cut the potatoes into about 1 to 1 1/2″ cubes then add them to a large pot with enough cold water to cover them. Cover the pot and bring the water to a boil then generously salt the potatoes (about a tablespoon).
Reduce the heat to medium/medium-low then simmer 12-15 minutes or until the potatoes are fork tender.
Drain the water from the potatoes then return them to the pot over very low heat for 1 minute letting any residual water evaporate. This prevents the mashed potatoes from being gummy.
Rough mash the potatoes using a potato masher (my preference) or hand mixer then make a well in the center of the potatoes. Add the butter and milk (or half and half) to the well and continue mashing until the potatoes are smooth.
Stir in the grated smoked Gouda cheese by hand then taste for salt and adjust accordingly. Add a pat of butter on top and (optional) a sprinkle of chopped parsley and serve hot.
Can I make these potatoes ahead of time?
Absolutely! You can definitely make these potatoes ahead of time, making them an ideal option when you’re entertaining or there’s plenty of action on the stove.
Prepare the potatoes according to the recipe completely then transfer the mashed potatoes to a slow cooker to keep on the warm setting (or low if yours doesn’t have a warm setting) for 1-2 hours.
Before serving give them a good stir and add another pat of butter.
Variations to the recipe:
While these potatoes don’t need anything else, you can definitely change up the taste with a few additions:
- crispy cooked bacon
- sauteed onions
- transfer to a baking dish, adding extra cheese and broiling until the top is golden
- a dollop of horseradish
What goes with smoked gouda mashed potatoes?
These potatoes go with practically everything. Here are a few suggestions starting with the Thanksgiving Turkey!
Pot Roast – tender, juicy roast beef, potatoes and carrots plus a rich 5-star gravy. An easy, delicious comfort meal.
Salisbury Steak – seasoned, seared ground beef patties simmered in rich mushroom onion gravy.
20 Minute Honey Balsamic Pork Tenderloin – just 20 minutes to juicy flavor-packed sweet-savory glazed pork cooked all in one pan.
If you tried this Smoked Gouda Mashed Potatoes recipe then I’d love to hear from you with a comment or a bunch of stars!
Smoked Gouda Mashed Potatoes
- 2 pounds Yukon gold potatoes cut in approx. 1 - 1 1/2" cubes
- 6 tablespoons butter
- 1/2 cup whole milk or half and half - or more to desired consistency
- 1 - 1 1/2 cups smoked Gouda cheese grated
- Optional: extra butter or fresh chopped parsley for garnish
- Peel and cube the potatoes then add to a large pot with enough cold water to cover them.
- Cover and bring to a boil then add about 1 tablespoon of salt then reduce the heat to medium low and cook 12-15 minutes or until the potatoes are fork tender.
- Drain the potatoes in a colander then return them to the pot over very low heat for 1 minute to let any residual water evaporate. This prevents the potatoes from being gummy!
- Rough mash the potatoes with a potato masher or hand mixer then make a well in the center of the potatoes. Add the butter and milk then continue mashing until smooth. Stir in the cheese then taste and adjust salt as needed.
- Optional garnishes: pat of butter and/or fresh chopped parsley.