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Side Dish • American

Smoked Mashed Potatoes With Gouda Recipe

Give everyone's favorite side dish a major flavor upgrade with these creamy smoked mashed potatoes! Prepared with browned butter, sour cream and rich Gouda, these mashed potatoes are infused with hickory notes to make the perfect accompaniment to any meal.

4.8 from 137 votes
110 mins
Total Time
10
servings
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Smoked Mashed Potatoes With Gouda

How to Make the Best Smoked Mashed Potatoes With Gouda

These creamy smoked mashed potatoes are elevated far beyond the classic side dish with the addition of rich Gouda cheese, browned butter, and hickory smoke. The combination of sour cream and heavy cream creates an incredibly silky texture, while the smoking process infuses each bite with subtle, savory depth that pairs beautifully with any main course.

The beauty of this recipe lies in its balance of flavors—the nutty notes from the browned butter complement the sharp, slightly smoky character of the Gouda perfectly. The smoking step takes this from a standard mashed potato recipe to something truly special that will have your guests asking for the secret ingredient.

Perfect for holiday gatherings, special dinners, or whenever you want to impress with a side dish that’s anything but ordinary, these smoked mashed potatoes are sure to become a new favorite at your table.

Smoked Mashed Potatoes With Gouda

Smoked Mashed Potatoes With Gouda

Give everyone's favorite side dish a major flavor upgrade with these creamy smoked mashed potatoes! Prepared with browned butter, sour cream and rich Gouda, these mashed potatoes are infused with hickory notes to make the perfect accompaniment to any meal.

4.8 from 137 votes
CourseSide Dish
CuisineAmerican
Keywordsmoked gouda mashed potatoes, smoked mashed potatoes
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings10 servings
Calories611kcal
AuthorChristina Hill
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Ingredients

Potatoes

Mashed Potato Mixture

Instructions

Prepare Potatoes

  1. Peel potatoes, cut into quarters and rinse well.
  2. In a large stock pot, add potatoes, salt and enough cold water that it covers the potatoes by an inch or two. Bring to a boil and then reduce to a simmer.
  3. Continue to simmer until you can easily pierce the potatoes with a fork, about 20 to 30 minutes.

Make Cream Mixture

  1. In a small saucepan, melt the butter over medium heat until it turns golden brown and foamy.
  2. Stir in the heavy cream and sour cream and reduce to medium-low. Don't boil—just heat until warm. Remove from heat once warmed.

Mash and Combine

  1. When a fork easily pierces the potatoes, drain and pat dry with paper towels to remove excess moisture. Move to a mixing bowl.
  2. If using a potato ricer, pass the potatoes through the ricer before adding them back to the mixing bowl.
  3. Begin to roughly mash the potatoes to break them up. Pour the warm brown butter-cream mixture over the potatoes, add the Gouda and continue to mash until they reach your desired consistency. Stop mashing to prevent overmixing.
  4. Taste and add salt if necessary.

Smoke

  1. Spoon the potatoes into a 12-inch cast-iron skillet or 9-inch-by-13-inch disposable aluminum pan.
  2. Place in a 225-degree F smoker with a water pan. Close the lid and smoke for one hour. Don't smoke any longer because it can dry out the potatoes.
  3. If the potatoes need any rehydrating after smoking, simply stir in a little cream.
  4. Remove from smoker. If desired, spoon some melted butter on top and serve with your favorite gravy. Enjoy!

Notes

  • You can use a potato masher, sturdy wooden spoon, or handheld or stand mixer on low to mash the potatoes.
  • If the potatoes dry out after smoking, add a splash of cream to rehydrate them.
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