20-Minute Smoked Gouda Mashed Potatoes
Creamy mashed potatoes studded with melted smoked Gouda cheese and sharpened by creamed horseradish. Red-skinned potatoes are left partially chunky, finished with green onion. A steakhouse-style side that pairs well with beef or roasted meats.
Ingredients
- 3 pounds potatoes (red-skinned potatoes, unpeeled and cut into eighths)
- 1 teaspoon salt
- water (for boiling potatoes)
- 3 tablespoons unsalted butter (softened)
- 1 cup milk (I use 2% or half & half, but whole milk is OK)
- 2 cups smoked Gouda cheese (shredded, about a 6-oz pkg)
- ½ to 1 tablespoons creamed horseradish (mild or hot -- your choice)fresh horseradish0.5 tsp fresh:1 tbsp creamedcondimentdairy-free
sharper, requires grating fresh root
- ½ to 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 green onion, chopped
Instructions
- 1
Place potato chunks and salt in a large stockpot and cover completely with water.
- 2
Bring water to a boil and cook potatoes until very tender when pierced with a fork.
- 3
Drain potatoes and return hot potatoes to the stockpot. Cover pot to keep potatoes warm.
- 4
In a medium saucepan, heat butter and milk over medium heat until butter is melted.
- 5
Pour the hot milk mixture into the hot potatoes.
- 6
Stir in the Gouda and horseradish for just a few seconds.
- 7
Using a potato masher, smash the potatoes until most is creamy but small chunks remain throughout.
- 8
Season with salt and pepper as desired.
- 9
Sprinkle the chopped green onion on top.
- 10
Serve immediately while still hot.
Tips
Do not over-mash; leaving small potato chunks provides better texture contrast.
Use smoked Gouda for authentic depth; standard Gouda will yield milder flavor.
Horseradish intensity varies by brand; start with 0.5 tablespoon and add more if desired.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop with splash of milk to restore creaminess.
Prepare through step 6 up to 4 hours ahead; reheat milk mixture before combining with potatoes and completing mashing.
Serve immediately as directed. Pairs with beef, lamb, or roasted poultry.
Common Mistakes
Do not over-boil potatoes until mushy; this prevents creamy texture with texture contrast from chunks.
Do not add cold milk to hot potatoes; use heated milk to prevent seizing and lumping.
Do not over-mash; aggressive mashing breaks down potatoes and creates gluey, dense result.
Substitutions
Dairy-Free Swaps
sharper, requires grating fresh root