THIS IS THE ULTIMATE mashed potato side dish, with just a hint of smoky cheese and savory onion. I’ve used the smoked Gouda cheese sparingly so it’s not overpowering, but it truly makes these potatoes great. These mashers are fantastic on their own; with an extra pat of butter; with Thanksgiving turkey gravy; on the side of my Pot Roast, grilled steak, or chicken; and with Easter ham. Consider halving the recipe for a smaller, weeknight meal.
5 pounds russet potatoes, peeled and cut into 2-inch pieces
4 teaspoons kosher salt, divided
3/4 cup whole milk, warmed
2 tablespoons unsalted butter, roomtemperature
3/4 cup (4 ounces) grated smoked Gouda cheese
2 scallions, thinly sliced, divided
1. Place potatoes and 2 teaspoons salt in a large pot. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to a simmer and cook until fork-tender but not falling apart, 25 to 30 minutes. Drain in a colander.
2. Rice the potatoes with a ricer, or transfer them to the bowl of a stand mixer or large bowl. With the stand mixer or an electric mixer fitted with the whisk attachment, beat potatoes on medium speed until finely crumbled. Add remaining 2 teaspoons salt, warm milk, butter, smoked Gouda, and half the scallions. Beat until just smooth, adding more milk if needed for a light, creamy texture.
3. Serve hot. Garnish with remaining scallions and butter if desired.
I used my classic mashed potato recipe here but reduced the butter because of the added cheese. If you are hankering for plain potatoes, use 5 tablespoons of butter instead of 2 and leave out the cheese and scallions. Either way, this method makes perfectly fluffy, delicious spuds.
Recipe Excerpted from Delicious Gatherings: Recipes to Celebrate Together by Tara ‘Teaspoon’ Bench (September 2022, Shadow Mountain) Photo by Ty Mecham
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