Mashed potatoes are the ultimate comfort food. Honestly, have you ever seen someone be sad while eating potatoes? Smoked Gouda Mashed Potatoes take your classic comfort food to the next level with a delicious smoky twist. It's a simple twist that gives these mashes a next-level gourmet feel to them, even without a lot of work. This recipe will make you feel like you're dining in a fancy restaurant—and it just might be our little secret!
Instead of mash, crush! try us Honey Fried Mashed Potatoes or Crispy garlic and herb mashed potatoes.
Why our recipe?
- Mashed potatoes get an upgrade with the sweet and smoky quality of smoked Gouda cheese.
- Potatoes are boiled in chicken broth instead of water to retain their flavor.
- Cream cheese and butter are mixed for the most luxuriously creamy potatoes.
This mashed potato recipe gives a unique twist to a classic dish. Smoked Gouda is known for its buttery sweetness with smoky undertones. To make things even more luxurious, we mix in cream cheese and butter, creating ultra-smooth mashed potatoes. Whether you're looking to impress guests for a weeknight dinner or the holidays, these Smoked Gouda Mashed Potatoes are sure to steal the show.
Material notes
- Potatoes: Russet potatoes are great for this recipe, but if you want a more buttery flavor and texture, use Yukon Gold potatoes instead.
- Chicken Broth: Infuses potatoes with a deeper flavor than using just water. You can also use vegetable broth.
- butter: It needs mashed potatoes, butter!
- cream cheese: It adds creaminess and tang without more fat like butter. You can use the same amount of sour cream, but we prefer the fat content and texture of cream cheese.
- White Pepper: Gives a milder chili flavor than black pepper and doesn't detract from the color of the dish.
- Smoked Gaur Paneer: This year's star! This should be a small wheel or brick of cheese that you crumble yourself. If you can't find smoked gourd, you can substitute regular gourd, but you'll lose the smoky flavor. You can also use a smoked cheddar or smoked mozzarella.
Masher option
Different kitchen appliances produce different results when it comes to mashed potatoes, so choose one that suits your preferred texture and consistency. Here are some common tools used to make mashed potatoes:
Potato Masher: Ideal for a rustic, slightly chunky mash. This tool gives your mashed potatoes a homey feel while leaving some bits intact.
Hand Mixer: Choose this if you prefer a creamier, smoother texture. This aerates the potatoes, resulting in a fluffy consistency. Mix only on low speed to avoid over mixing.
Potato Rice: Perfect for those who want ultra-smooth, lump-free mashed potatoes. This presses the potatoes through small holes, giving a fine, delicate texture.
Stand Mixer: Great for making large batches. This can make a very smooth mash, but be careful not to overmix, which can result in a sticky texture. Mix on a low speed only.
Food Processor: While this can achieve an incredibly smooth consistency, it's important to pulse in short bursts to avoid over-processing and creating a sticky texture.
Make Ahead Option
If you're preparing these mashed potatoes for a large family gathering or holiday meal, making them ahead of time and keeping them warm definitely comes in handy! One of the easiest ways to do this is to transfer the mashed potatoes to a slow cooker.
Set the slow cooker on low for 1 to 2 hours. After that, turn the heat down to the warm setting where they can stay for up to 2 hours. Be sure to give them a stir every 30 minutes to keep the texture smooth and prevent any crust from forming along the edges.
Storage and reheating instructions
Keep in fridge Up to 3 days in an airtight container in the refrigerator. When ready to enjoy again, reheat in the microwave or on the stovetop, adding a little milk or broth if needed.
to freeze Store leftovers in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight before reheating.
Reheat Parts of the microwave stir between each session in 30-second increments.
