Smoked Gouda Cheesy Mashed Potatoes

 

Ingredients:

• 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
• Salt and freshly ground pepper, to taste
• 6 tablespoons unsalted butter, sliced
• 2 cups (about 4 1/2 ounces) finely grated smoked Gouda cheese
• 1/2 cup sour cream, room temperature
• 1/2 to 3/4 cup heavy cream (or half and half), warmed
• Image of Yukon Gold potatoes
• Image of smoked Gouda cheese
• Image of sour cream
• Image of heavy cream

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Season the water with a generous pinch of salt.
2. Bring the pot to a boil over medium-high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes in a colander and return them to the pot.
4. Add the butter and use a potato masher or ricer to mash the potatoes until smooth.
5. Stir in the cheese, sour cream, and 1/3 cup of the heavy cream. Season with salt and pepper to taste.
6. Continue adding heavy cream, 1 tablespoon at a time, until the potatoes reach your desired consistency.
7. Taste and adjust the seasoning as needed.
8. Serve immediately.

Tips and suggestions:

• For an extra creamy texture, use a food processor to mash the potatoes.
• If you don't have a potato masher or ricer, you can use a fork to mash the potatoes. However, this may take a little longer.
• If you're using smoked gouda cheese, make sure to grate it fresh. Pre-shredded cheese often contains additives that can prevent it from melting smoothly.
• For a richer flavor, use whole milk instead of sour cream.
• If you're making the mashed potatoes ahead of time, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the mashed potatoes in a saucepan over medium heat and cook, stirring occasionally, until heated through. You may need to add a splash of milk or cream to achieve the desired consistency.

Enjoy!