Can I freeze mashed potatoes?

Yes! Mashed potatoes freeze very well. Let them cool completely, then store in an airtight container in the freezer for 3-6 months.

How long do the leftovers last?

Store leftovers in the fridge for 3-5 days, or in the freezer for up to 6 months. Reheat potatoes in a saucepan over low heat (add a splash of half and half or butter to loosen them back up if needed!)

What should I do with leftover mashed potatoes?

We love reheating mashed potatoes on the stovetop, but you can also mix it up a bit by turning them into mashed potato gnocchi !

Why do you use red potatoes in this recipe?

Regular readers might remember that Yukon Gold potatoes are typically our favorite potatoes for mashed potato recipes . But in this recipe, we're using red potatoes because they're less starchy than other varieties. Stirring or mashing potatoes releases starch, and overworking them can result in gummy potatoes. Because we're mashing these potatoes AND stirring them to incorporate the cheese, we wanted to reduce the amount of starch as much as possible. So we opted for red potatoes with a bit less starch to keep this recipe as light and fluffy as possible!

Smoked Gouda Mashed Potatoes

Description

These easy smoked gouda mashed potatoes are the perfect side dish for your holiday table!

Ingredients

Scale

2 1/2 pounds red potatoes (about 5 large red potatoes)
2 Tablespoons unsalted butter
1/2 cup half and half
1 cup shredded smoked gouda cheese
salt and plenty of fresh ground pepper, to taste
Optional garnishes: butter, chopped parsley, and chopped chives

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Instructions

Cut potatoes into evenly sized pieces and place them in a large pot.
Cover potatoes with cold water, add a generous pinch of salt, and bring to a low boil over medium heat. Once boiling, cook 10-15 more minutes until potatoes are tender and easily pierced with a fork.
Drain potatoes and set them aside.
Return the empty pot to the stove over low heat. Add butter and half-and-half and cook until butter has melted and mixture has reached a low simmer, then turn off the heat.
Return cooked potatoes to pot and mash lightly with a potato masher. Mash through any large lumps, but try to handle the potatoes as little as possible so they don’t get gummy.
Add shredded smoked gouda cheese, salt and fresh ground pepper. Stir to fold the cheese into the potatoes, then let it sit for a minute or two to let the cheese melt. Stir again to mix everything thoroughly.
Garnish with additional butter and fresh chopped parsley or chives (optional) and serve immediately.

Notes

Additions and Substitutions. Use Yukon Gold or yellow potatoes in place of red potatoes. Swap the smoked gouda cheese for cheddar, gruyere, parmesan, or mascarpone. Add fresh herbs, roasted garlic, or caramelized onions for extra flavor. Use milk or heavy cream in place of the half and half if you like.

For extra-decadent mashed potatoes, spread finished mashed potatoes out in a baking dish and top with a thin layer (2-3 Tablespoons total) of half-and-half, then bake at 375° F for 20-25 minutes until the half-and-half has formed a light brown crust.

This recipe makes a fairly thick, fluffy mashed potato. If you prefer thinner or runnier mashed potatoes, add another splash of butter or half and half to bring them to your desired consistency.