Gouda Mashed Potatoes
Gouda Mashed Potatoes
Nothing screams “comfort food” more than mashed potatoes. This recipe for my favorite, Gouda mashed potatoes are perfect for weeknight meals and even better on the weekend.
I’ll say this is every potato recipe on this website: I LOVE potatoes. If you told me that you didn’t, my heart my crush. Even though rice is always found in our home and my grandma keeps a pot on the stove- my mom and I always make potatoes when we need a meal that’ll stick to our bones or “somebody had me messed up” okay?
The first key to great mashed potatoes in my eyes is the kind of potato used and how it is cooked. My go-to potatoes are the ones on the starchy side like russet, they are taters that will create the starchiness we all love without the sweetness of some other potatoes. When wanting to add a golden color with a creamier texture, I like a good Yukon gold potato. They also have much delicate skin so they can be boiled as is, if preferred.
For this recipe, you can boil potatoes by peeling them, cutting them into thick cubes. It’s important to make sure that all cubes are the same size to ensure that they cook at evenly and at the same rate. Place the potatoes in cold salted water, this ensures that the potatoes don’t go into shock during the cooking process and create a grainy, mushy texture.
I like to check the potatoes by using a cake tester or fork and placing it in the potato. If you have any resistance, you should continue boiling. If using a cake tester, I check by seeing whether or not the potato slides off gently. A little industry trick I learned!
After draining the potatoes of the starchy water, I like to place the potatoes on a baking sheet lined with parchment and bake for 10 to 15 minutes at 275F. This is just an extra step I learned working in restaurants when making potatoes. It removes any extra moisture that may be incorporated once we add the cream and butter mixture.
The dairy used is also equally important- this is how we will create the richest, creamiest potatoes. In this recipe, you will need your favorite unsalted butter. I opted for Irish butter because it’s the richness for me. Heavy cream, sour cream, freshly grated Gouda, and even Parmesan cheese if you can’t avoid just adding one cheese to a dish.
My favorite rules for mashed potatoes are to melt the butter and cream together before pouring the ingredients into the potatoes and be sure to use a potato masher or ricer. I also like to use my whisk because it adds more air, making the potatoes very fluffy.
These rich and creamy potatoes are perfect with fried chicken, something smothered in gravy, and weekly meals such as baked salmon and your favorite vegetable. Be sure to add as much cheese are your heart desires, serve warm, and tag me in pictures at @elle.thefoodie!
What You Need:
8 potatoes, I like a 3 yukon to 1 Idaho ratio so I used 6 to 2.
4 large Garlic Cloves, minced.
Kosher Salt, to taste.
8 tbsp Unsalted Butter Irish butter preferred + some for topping if preferred.
½ cup of Heavy Cream or Half & Half
½ cup of Sour Cream
1 ½ cups of Gouda Cheese, freshly grated.
½ cup Parmesan Cheese, freshly grated.
Kosher Salt to taste, about 1 to 2 tsp
Black Pepper to taste, about ⅓ tsp
1 to 2 tbsp Unsalted Butter, for garnish.
Chives, freshly chopped for garnish.
Note: ⅓ cup of cream cheese was used in the original Millennial Meets Stove recipe. This recipe has been adapted for my own health concerns, but it can still be incorporated into the dish. Half & Half can also be substituted for heavy cream or vegan heavy cream (I usually find it at Whole Foods)
What to Do:
Prep for your dish by taking out all ingredients from the fridge to let them come to room temperature. Peel and cut your potatoes as well. You can also start prepping your stock pot with water.
Cut potatoes in 1-inch cubes and place in a large pot or stock pot filled with cold water. Please use cold water, don’t irritate me today! LOL
While the potatoes are boiling, add butter and garlic to a saucepan and cook until the garlic is fragrant (but not browned or burnt). Slowly add in cream and slightly whisk until it is incorporated. Remove the saucepan from the heat and set aside until we began making our taters.
Once the potatoes are boiled and are fork-tender, drain completely from the water. This is when I place the potatoes in the oven as explained above. This step is optional.
Add potatoes to a large bowl or back into the original pot. Use a potato masher or ricer to mash the potatoes until they are smooth with a few clumps. Please don't over-mash because we still have things to add!
Stir in sour cream and heavy cream mixture slowly and begin mixing the potatoes using a whisk adding air to make fluffy potatoes. Next, fold in cheese, salt, and pepper until everything is fully incorporated. I like to give my potatoes one last fluff with my whisk before serving.
Make sure the potatoes are salted to your preference and garnish with butter and chives. Serve warm and don't forget to tag me in pictures at @elle.thefoodie!