I reworked a Mashed Potatoes With Cheese idea to include smoked Gouda and a few pantry tricks for an unexpected holiday side.

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I’m kinda obsessed with this version of mashed potatoes. With Yukon Gold potatoes folded into melting smoked Gouda, the texture gets impossibly creamy and there’s this smoky little whisper that keeps pulling you back for another bite.

It tastes upscale without being fussy, like something you’d bring to a holiday table and quietly watch everyone fight over the last spoonful. I call it my Fancy Mashed Potatoes Recipes moment, even though I know someone will say it’s too cheesy—then proceed to take the biggest scoop.

Try it and see how ordinary spuds suddenly feel surprisingly elegant.

Ingredients

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Creamy starch, good source of carbs and potassium, gives fluffy texture, not too healthy alone.
Rich, smoky cheese adds protein and calcium, salty, melts silky, makes dish deeply savory.
Adds fat and flavor, makes potatoes velvety, calorie dense so use with care.
Extra richness, adds creaminess and calories, boosts mouthfeel, not low fat.
Pungent, gives savory bite, small amount adds big flavor, also has antioxidants.
Fresh herbs cut richness, add mild oniony or bright grassy notes, low calorie.
Essential seasoning, salt enhances flavor while pepper adds subtle heat.

Ingredient Quantities

2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

6 ounces smoked Gouda, shredded (about 1 1/2 cups)

4 tablespoons unsalted butter, room temp

1/2 cup heavy cream

2 tablespoons sour cream or cream cheese, optional

2 cloves garlic, minced or 1 teaspoon garlic powder

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped chives or parsley, for garnish

1/4 teaspoon smoked paprika, optional for extra smoky flavor

How to Make this

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1. Peel and cut 2 pounds Yukon Gold or Russet potatoes into chunks, put them in a pot, cover with cold water and add 1 teaspoon of the kosher salt; bring to a boil then simmer 15–20 minutes until a fork slides in easily.

2. While the potatoes cook shred 6 ounces smoked Gouda (about 1 1/2 cups) and warm 1/2 cup heavy cream with 4 tablespoons room temp unsalted butter in a small saucepan over low heat; add 2 minced garlic cloves (or 1 teaspoon garlic powder) to the cream to infuse, warm until butter melts and garlic is fragrant, dont let it boil.

3. Drain the potatoes very well, return them to the hot pot and set over low heat for about a minute so excess moisture steams off, this helps make them fluffy not watery.

4. Mash the potatoes with a ricer or potato masher until mostly smooth, its ok to leave a few small lumps for texture.

5. Slowly pour the warm cream-butter-garlic mixture into the potatoes while stirring, incorporate gradually so the potatoes stay silky.

6. Stir in 2 tablespoons sour cream or cream cheese if using, then add the shredded smoked Gouda off the heat in batches, stirring until it melts; reserve a little cheese for topping if you like. Adding cheese off the heat helps prevent it from getting grainy.

7. Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust; fold in 1/4 teaspoon smoked paprika if you want extra smoky flavor.

8. Stop stirring once everything is combined, dont overmix or the potatoes will become gluey.

9. Transfer to a serving bowl, sprinkle 2 tablespoons chopped chives or parsley and the reserved cheese on top, dust with a bit more smoked paprika if desired.

10. Serve immediately, or keep warm covered in a 200 F oven and reheat gently adding a splash of cream if needed.

Equipment Needed

1. Large heavy bottomed pot with lid (for boiling the potatoes)
2. Colander or fine mesh strainer (to drain them very well)
3. Vegetable peeler, chef’s knife and cutting board (for peeling and chunking)
4. Potato ricer or sturdy potato masher (ricer gives silkier results, masher leaves a bit more texture)
5. Small saucepan (to warm the cream, butter and garlic)
6. Box grater (for shredding the smoked Gouda)
7. Measuring cups and spoons (1/2 cup, tablespoons and teaspoons)
8. Wooden spoon or silicone spatula (for stirring gently, dont overmix)
9. Ovenproof serving bowl or shallow baking dish plus oven mitts (to keep warm in a 200 F oven)

FAQ

Can I use regular Gouda instead of smoked Gouda? Yes, regular Gouda works great, you'll lose the smoky note so add 1/4 teaspoon smoked paprika or a little smoked salt if you want that flavor.

Can I skip the heavy cream? You can use whole milk but the mash wont be as rich. For best texture use at least half cream or mix milk with a couple tablespoons of butter.

How do I fix gluey mashed potatoes? Stop mixing. If theyre already gluey try folding in more warm liquid like cream to loosen the texture, but results may vary.

Can I make these ahead? Yes make ahead, cool, then refrigerate. Reheat in oven with a splash of cream or on stove over low heat stirring often. They reheat better than some expect.

Can I freeze them? Yes you can freeze mashed potatoes but texture may change slightly. Freeze in portions, thaw overnight in fridge then reheat with added cream.

Should I add all the salt at once? No, smoked Gouda and butter add salt. Season half way through then taste and adjust at the end so you dont over salt.

Gouda Mashed Potatoes Recipe Substitutions and Variations

Potatoes: swap Yukon Gold/Russets for red potatoes or fingerlings, same weight and cook time. Sweet potatoes also work but they’re sweeter and softer, so try 1.5 lb sweet + 0.5 lb Yukon to balance flavor and texture.
Smoked Gouda: use sharp cheddar, Gruyere, or fontina (use equal volume, shred fine). If you still want a smoky note but don’t have smoked cheese, add a pinch of smoked paprika or a drop of liquid smoke.
Heavy cream: replace with half and half 1:1 for a lighter mash, or use whole milk plus butter (for 1/2 cup cream use 1/2 cup whole milk + 1 tbsp melted butter) to keep richness.
Unsalted butter: swap for ghee or olive oil for dairy-free option (use same amount for ghee, a bit less for olive oil since it’s stronger), or use flavored compound butter if you want extra herb taste.

Pro Tips

1) Pick your potatoes for the texture you want. Yukon Golds give a creamier mouthfeel, Russets make them fluffier, and mixing both is honestly the best compromise, trust me. Cut the chunks roughly the same size so they cook evenly, its worth the extra 5 minutes.

2) Get the water out and keep them dry. After draining, put the potatoes back on the hot burner or on a towel for a minute so excess steam escapes, this little step is what keeps them from getting watery. Dont overwork them though, use a ricer or a hand masher and stop when theyre mostly smooth with a few small lumps.

3) Handle the cheese and cream gently. Grate the smoked Gouda cold and fine so it melts quicker, and add cheese off the heat in small batches so it doesnt go grainy; if it does get a bit grainy, add a tablespoon or two of hot cream and stir gently to rescue it. Also a spoonful of cream cheese or sour cream is a secret shortcut to silkiness if youre in a rush.

4) Make ahead and reheat without losing texture. Store in a shallow dish, warm slowly in a low oven (around 200 F) covered, and when reheating stir in a splash of hot cream or milk to loosen things up. If you want a fancy finish crisp the top under the broiler for a minute with a little extra cheese, but watch it closely or youll burn it.