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.
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
1 teaspoon kosher salt
6 strips cooked bacon, crumbled
2 tablespoons diced chives
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.
Serves 10 to 12 as a side.