Smoked Gouda and Scallion Mashed Potatoes Recipe

Smoked Gouda and Scallion Mashed Potatoes Recipe

Some would argue that you can’t have a vacation without a potato side dish. We like to take it one step further and turn it into this smoked Gouda and spring onion mashed potatoes, from Tara Bench’s new cookbook, Wonderful gatherings. They’re as decadent as they sound, and they’re sure to please your dinner guests.

“This is the ultimate side dish of mashed potatoes,” she writes, “with a hint of smoky cheese and savory onion. I’ve used the smoked Gouda sparingly so it’s not overpowering, but it really makes these potatoes great.”

While fantastic on their own, the puds would be even better with an extra pat of butter or a ladle 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 may want seconds.


Reprinted with permission from Delicious gatherings: recipes to celebrate together by Tara Bench, copyright © 2022. Published by Shadow Mountain Publishing.

1. Place the potatoes and 2 teaspoons of salt in a large saucepan. Cover with 2 inches of cold water; bring to a boil. Reduce heat and cook until tender but not falling apart, 25 to 30 minutes. Drain in a colander.

2. Rice the potatoes with a rice machine, or transfer them to the bowl of a stand mixer or large bowl. Using the stand mixer or an electric mixer with a whisk attachment, beat the potatoes on medium speed until finely crumbled. Add the remaining 2 teaspoons salt, warm milk, butter, smoked Gouda and half of the spring onions. Beat until just smooth, adding more milk if necessary for a light, creamy texture.

3. Serve hot. Garnish with the remaining spring onions and butter, if desired.

Remark: Bench used her classic mashed potato recipe here, but reduced the butter because of the added cheese. If you crave regular potatoes, use 5 tablespoons of butter instead of 2 and omit the cheese and scallions.


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