Smoked Gouda Cheesy Mash (Print Version)
Creamy Yukon Golds with rich smoked cheese and silky finish.
# Ingredients:
→ Main Ingredients
01 -
2 1/2 pounds Yukon Gold potatoes, peeled and quartered
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Dairy
04 -
6 tablespoons unsalted butter, sliced
05 -
2 cups finely grated smoked Gouda cheese (about 4 1/2 ounces)
06 -
1/2 cup sour cream, at room temperature
07 -
1/2 to 3/4 cup heavy cream or half and half, warmed
# Steps:
01 -
Place peeled and quartered Yukon Gold potatoes in a large pot and cover completely with cold water. Season generously with salt.
02 -
Bring the water to a boil over medium-high heat. Cook potatoes for approximately 15 minutes, or until a fork inserted meets no resistance. Drain thoroughly using a colander.
03 -
Transfer cooked potatoes back into the pot, away from direct heat. Use a potato ricer to process them until smooth.
04 -
Add sliced butter to the riced potatoes and stir until the butter has melted completely and is fully incorporated.
05 -
Fold in the grated smoked Gouda, sour cream, and 1/3 cup of the warm heavy cream or half and half. Season lightly with salt and pepper.
06 -
Mix the potatoes until they are smooth and creamy, adding more cream gradually as needed to achieve desired texture.
07 -
Taste and adjust salt and pepper as preferred. Serve hot.
# Notes:
01 -
For the creamiest texture, always warm the cream before adding to the mashed potatoes to prevent cooling and clumping.