Smoked Gouda Mashed Potatoes

Creamy mashed potatoes mixed with smoked Gouda and topped with bacon and chives make for the perfect side dish. Smoked Gouda, a hard cheese originating from the Netherlands, adds a creamy buttery texture to the potatoes with just a hint of smokiness. 

Smoked Gouda Mashed Potatoes

Key Ingredients in This Recipe

• Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When they’re cooked they become soft and light.
• Smoked Gouda – Smoked Gouda cheese is a semi-soft cow’s milk cheese from the Netherlands. It is creamy in texture with a nuttier, smokey flavor then regular Gouda cheese.

How to Make Smoked Gouda Mashed Potatoes

1. Boil the potatoes. Rinse and peel the potatoes then cut into 1½” chunks. In a large pot over medium-high heat, bring water to a rolling boil. Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely.
2. Mash the potatoes. Add a few potatoes at a time to a free standing mixer or a large bowl if using a handheld mixer. Depending on the size of the mixer the mashing may have to be done in batches.
3. Add cheese and butter to potatoes. After potatoes are mashed, beat in the cream cheese and butter. Add the cheese and continue to beat until the cheese has melted into the potatoes and is completely combined. Season to taste with salt.
4. Mix to combine.Continue to mix the potatoes on medium speed until all ingredients are combined and the mashed potatoes are creamy not chunky.
5. Serve. Serve hot in a large serving bowl topped with bacon and chives.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Maple Bourbon Braised Short Ribs with Caramelized Shallot and Black Pepper Potatoes
• Garlic Mashed Potatoes
• Rustic Rosemary Mashed Potatoes
• Whipped Cheddar Potatoes

Smoked Gouda Mashed Potatoes

Print Pin

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Serves 10

US Customary – Metric

Ingredients:

• 3½ pounds Russet potatoes, about 10 medium potatoes
• 1 8-ounce package cream cheese, brought to room temperature
• ½ cup unsalted butter
• 2 cups shredded smoked Gouda cheese
• Kosher salt, as needed
• 6 strips cooked bacon, crumbled
• 2 tablespoons diced chives

Instructions:

• Rinse and peel the potatoes then cut into 1½” chunks. In a large pot over medium-high heat, bring water to a rolling boil. Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely.
• Add a few potatoes at a time to a free standing mixer or a large bowl if using a handheld mixer. Depending on the size of the mixer the mashing may have to be done in batches.
• After potatoes are mashed, beat in the cream cheese and butter. Add the cheese and continue to beat until the cheese has melted into the potatoes and is completely combined. Season to taste with salt.
• Continue to mix the potatoes on medium speed until all ingredients are combined and the mashed potatoes are creamy not chunky.
• Serve hot in a large serving bowl topped with bacon and chives.

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