Smoked Gouda and Scallion Mashed Potatoes
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Some would argue that you can’t have a holiday spread without a potato side dish. We’d like to take that one step further and make them these smoked gouda and scallion mashed potatoes, from Tara Bench’s new cookbook, Delicious Gatherings. They’re as decadent as they sound, and sure to bowl over your dinner guests.
“This is the ultimate mashed potato side dish,” she writes, “with just a hint of smoky cheese and savory onion. I’ve used the smoked Gouda sparingly so it’s not overpowering, but it truly makes these potatoes great.”
While fantastic on their own, the spuds would be even better with an extra pat of butter or a ladleful of gravy, served alongside a pot roast, grilled steak or chicken—even ham. According to Bench, you can halve the recipe for a smaller, weeknight meal…but you might want seconds.
Excerpted with permission from Delicious Gatherings: Recipes to Celebrate Together by Tara Bench, copyright © 2022. Published by Shadow Mountain Publishing.
5 pounds russet potatoes, peeled and cut into 2-inch pieces
4 teaspoons kosher salt, divided
¾ cup whole milk, warmed
2 tablespoons unsalted butter, at room temperature
¾ cup (4 ounces) grated smoked Gouda cheese
2 scallions, thinly sliced, divided
1. Place the potatoes and 2 teaspoons salt in a large pot. Cover with cold water by 2 inches; bring to a boil. Reduce the 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 the 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 the remaining scallions and butter if desired.
Note: Bench used her 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.