Bring delicious flavor to your holiday table with Gouda Cheese Mashed Potatoes. Creamy mashed potatoes meet the rich, smoky notes of Smoked Gouda for a comforting side dish the whole family will enjoy.
Why You’ll Love This Cheesy Mashed Potatoes Recipe
Mashed potatoes are a must at holiday meals and family dinners, and adding Gouda gives them an extra layer of flavor. This version is easy to make, simple to scale, and delivers a creamy, savory side that pairs beautifully with roasted meats, poultry, and vegetable mains.
Highlights of this recipe:
- Made with few, everyday ingredients
- Can be prepped ahead and reheated without losing texture
- Rich, creamy texture with a subtle smoky cheese flavor
- Works as a comforting main-side for weeknights or holiday spreads
- Kid-friendly and widely appealing
Ingredient Information and Substitutions
- Potatoes: Red-skinned potatoes are used here and I keep the skins on for texture and color. If you prefer, peel them or substitute Yukon Gold or other waxy, buttery varieties.
- Cheese: Smoked Gouda melts smoothly and adds a gentle smokiness. Freshly shredding the block helps it incorporate more evenly. If you can’t find smoked Gouda, a smoked cheddar or provolone are reasonable alternatives.
- Liquids: Whole milk and salted butter give this mash its creamy body. Warm the milk before adding so the potatoes stay hot. Adding butter to the warm, drained potatoes and gently mashing helps it melt into the mixture.
- Seasonings: Keep it simple to highlight the cheese and potatoes: kosher salt, ground black pepper, and a touch of garlic powder. Taste and adjust before serving.
How To Make Cheesy Mashed Potatoes
Step 1: Boil the potatoes
Place cut potatoes in a large pot and cover with cold water by about 1–2 inches. Bring to a boil, then simmer for 15–20 minutes or until the potatoes are fork-tender. Drain thoroughly and return the pot to the stove off the heat so excess moisture evaporates.
Step 2: Add butter and begin mashing
Put the butter in the empty pot and add the hot, drained potatoes on top so the butter melts quickly. Gently mash the potatoes just enough to start breaking them down—this helps incorporate butter evenly and avoids overworking them.
Step 3: Finish with cheese, milk and seasonings
Transfer the mashed potatoes to a stand mixer or continue in the pot. Add the Kosher salt, black pepper, garlic powder, shredded smoked Gouda, and half of the warmed milk. Mix on medium, scraping the sides as needed, until smooth and lump-free. Add more warm milk only if necessary to reach the desired consistency. Taste and adjust seasonings, then serve immediately.
Frequently Asked Questions
Yes. They are best served fresh, but you can make them earlier and keep warm in a covered slow cooker, stirring occasionally. Reheat gently with a splash of warm milk if needed.
Red-skinned potatoes work well if you leave the skins on. Yukon Gold or other buttery potatoes are excellent alternatives if you prefer a smoother texture.
Cook time depends on the size of your pieces; 1-inch chunks generally take 15–20 minutes once boiling. Test with a fork—when they slide off easily they’re done.
Stir in a little warm milk, a tablespoon at a time, until you reach the desired creaminess. Warm milk prevents cooling the potatoes and keeps texture smooth.
Stored in an airtight container, leftovers will keep for up to 4 days in the refrigerator.
Tips for Making Mashed Potatoes with Cheese
- Cut potatoes uniformly: Aim for 1-inch chunks so they cook evenly.
- Grate cheese from a block: Freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Use hot potatoes and melted butter: Adding hot potatoes to butter helps it melt and distribute evenly.
- Start mashing in the pot: Give potatoes a light mash before using a stand mixer to avoid overworking them.
- Scrape the bowl: Periodically scrape the sides while mixing to ensure even distribution of cheese and butter.
- Warm the milk: Adding warmed milk keeps the potatoes hot and prevents chilling the mixture.
- Add milk gradually: Start with half the milk called for and add more only if needed to avoid overly loose potatoes.
- Prep ahead: Wash potatoes and shred the cheese in advance to speed assembly.
- Storage: Refrigerate in a covered container for up to 4 days; reheat gently with a splash of warm milk.
What to Serve With Cheesy Whipped Potatoes
These mashed potatoes pair well with many main dishes. Favorite complements include:
- Glazed turkey or roast poultry
- Green bean casserole or sautéed green beans
- Sausage and cornbread dressing or savory stuffing
- Citrus cranberry chutney for a bright contrast
- Pumpkin pie or other seasonal desserts to finish the meal
Other Potato Recipes to Try
-
Roasted Garlic Mashed Potatoes
-
Make Ahead Mashed Potatoes
-
French Onion Mashed Potatoes
-
Savory Sweet Potato Casserole
Hosting Thanksgiving?
Make hosting easier with a simple plan and a few kitchen shortcuts. Prep what you can ahead—wash potatoes, shred cheese, and measure spices—so the day of dinner runs smoothly.
Gouda Cheese Mashed Potatoes
Author: Jessy Freimann
Bring delicious flavor to your holiday table with Gouda Cheese Mashed Potatoes — creamy potatoes blended with the rich, subtle notes of Smoked Gouda for a comforting, crowd-pleasing side.
Equipment
- Large pot or Dutch oven
- Cutting board and chef’s knife
- Box grater
- Measuring cups and spoons
- Wooden spoon or spatula
- Stand mixer or potato masher
Ingredients
- 5 pounds red-skinned potatoes, cleaned and cut into 1-inch chunks
- 1/2 cup salted butter (1 stick), cut into chunks
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 cups shredded smoked Gouda
- 1/2 cup milk, warmed
Instructions
- Place cut potatoes in a large pot and cover with cold water by a couple inches.
- Bring to a boil, then cook 15–20 minutes until potatoes are fork tender. Drain well and remove from heat.
- Put butter in the empty pot, add the drained hot potatoes on top, and gently begin mashing to help the butter melt and incorporate. Don’t over-mash.
- Transfer potatoes to a stand mixer or continue in the pot. Add salt, pepper, garlic powder, and shredded Gouda. Mix on medium, scraping the sides as needed.
- Add half the warmed milk and continue mixing until smooth. Add more milk only if necessary to reach your preferred consistency. Taste and adjust seasoning, then serve immediately.
Notes
- Cut potatoes to uniform size for even cooking (about 1-inch pieces).
- Shred Gouda from a block for the best melting and texture.
- Start mashing in the pot before using a stand mixer to avoid overworking the potatoes.
- Keep milk warm and add it gradually so the potatoes stay hot and creamy.
- These mashed potatoes can be made earlier in the day and kept warm in a covered slow cooker or reheated gently with a splash of warm milk.
- Leftovers: store covered in the fridge up to 4 days.
Nutrition (approximate per 1 cup)
- Calories: 311 kcal
- Carbohydrates: 46 g
- Protein: 6 g
- Fat: 12 g
- Sodium: 584 mg
Tried this recipe? Let us know how it turned out in the comments section.