I love mashed potatoes. LOVE LOVE LOVE LOVE them. So does Kyle. Which is awesome. Even MORE awesome is how AWESOME these particular mashed potatoes are.
My mom made them a lot when I was younger, and I think she originally got the recipe from an uncle of mine. I’ve modified it over the last few years, and it’s become a staple at our annual Fakesgiving celebration.
First of all, I’m pretty sure that smoked gouda is the greatest thing that’s ever happened to the world. Second of all….no, just kidding. Smoked gouda is just the best thing that’s ever happened to the world.
PS – have you all entered this week’s giveaway? It’s pretty awesome. You should probably get on that immediately.
There actually isn’t much to tell you today…besides how super-duper these mashed potatoes are. You should PROOOOBABLY make them. Immediately.
- 5 large red potatoes
- 1.5 Tbsp. butter
- ¼ cup milk
- ½ tsp. ground black pepper
- 1 cup smoked gouda cheese, shredded
- 2 Tbsp. half-and-half
- Quarter potatoes and place them in a medium-sized pot. Cover potatoes with cold water and bring to a boil. Cook for 10-15 minutes or until potatoes are easily pierced with a fork.
- Drain potatoes and return them to the pot.
- Add butter and milk to potatoes and let the butter melt for a minute. Then mash with a potato masher until they are relatively lump-free (I actually like a few lumps in my potatoes, but to each their own!)
- Stir in pepper and shredded smoked gouda cheese. Stir until cheese has melted, then transfer potatoes to a medium-sized baking dish. Use the flat side of a spoon or spatula to smooth potatoes out into a level layer.
- Pour the half-and-half on top of the smoothed-out potatoes until it thinly coats the entire surface of the mashed potatoes.
- Bake at 375 for 20-25 minutes or until half and half has bubbled and formed a light, brown-colored crust. Serve immediately.