These cheesy mashed potatoes are unlike any others. Made with olive oil and Gouda cheese, they’re fluffy, flavorful, and anything but boring. Finished with chives and olive oil these mashed potatoes also make an elegant side dish.
How to make cheesy mashed potatoes
- Peel and dive potatoes; cook in a large pot of salted water until fork-tender.
- Drain potatoes, then return potatoes to pot and cook over medium heat to evaporate residual moisture.
- Reduce heat to low and add olive oil to potatoes; lightly mash potatoes with a potato masher (or pass through a food mill or potato ricer).
- Add milk and continue mashing until desired texture is reached. Stir in cheese, by handful, until melted and incorporated.
- Season potatoes with salt and white pepper (you can also use black pepper).
- Serve mashed potatoes topped with olive oil, chives, and additional shredded cheese, if desired.
What are the best kind of potatoes for mashed potatoes?
It really comes down to what you like best, but 99.9% of the time I recommend using Yukon gold potatoes for mashed potatoes. They’re silkier and not as starchy as russet potatoes, making them seem a bit more decadent in nature.
Tools for mashing potatoes
- Potato Masher—convenient option for mashing potatoes. Creates more textured potatoes.
- Potato Ricer—a great tool for getting uber-smooth potatoes.
- Food Mill—another tool that creates super smooth potatoes. A food mill can also be used for tomatoes, soups, and sauces.
Variations on this recipe:
- Instead of aged Gouda, use smoked Gouda cheese. Nothing beats smoked Gouda mashed potatoes!
- Spread mashed potatoes into a casserole dish, top with additional shredded cheese and broil until cheese is melty and brown.
- Add grated Parmesan for even cheesier potatoes.
- Swap the Gouda for aged Cheddar cheese.
- Swap the milk for mascarpone, creme fraiche, or sour cream.
- Swap cows milk with goat milk and use goat Gouda for bold-flavored cheesy mashed potatoes.
How to use leftover cheesy mashed potatoes
- As the base for a creamy potato soup or bisque.
- As the topping for Shepard's pie.
- Mix into a savory waffle batter.
- Fry up into potato cakes.
- Make gnocchi. (A recipe I helped develop while working at Cuisine at Home Magazine!)
Serve these mashed potatoes with…
- Orange-Glazed Roasted Turkey Breast
- Roasted Pork Tenderloin
- Pan-Fried Lamb Chops
- Instant Pot Lamb Shanks
You might also like these potato recipes…
- Mashed Celery Root & Potatoes
- Crispy Roast Fingerling Potatoes
- Pumpkin Mashed Potatoes
- Asian Potato Salad
- Stuffed Sweet Potatoes
- Glazed Spiced Sweet Potatoes
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Fluffy and flavorful, these mashed potatoes made with olive oil and Gouda are the ultimate potato side dish! Easy and elegant, this recipe is ready in less than 30 minutes with just 5 ingredients.
- 6 cups peeled and 1-inch cubed Yukon gold potatoes (3 pounds)
- ¼ cup olive oil, plus more for serving
- 1 cup whole milk, warmed
- 1 ¼ cup shredded aged Gouda, smoked Gouda, or goat Gouda
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon white pepper
- 2 tablespoons chopped chives
Bring a large pot of salted water to a boil, add potatoes and cook, partially covered until potatoes are tender (a paring knife can easily slip in and out of potato chunks), about 15 minutes.
Drain potatoes and return to pot; cook over medium heat, stirring to remove extra moisture, 1–2 minutes.
Reduce heat to low and stir in oil; lightly mash mixture. Add milk and continue to mash until desired consistency is reached; stir in cheese by handful until melted and incorporated. Season with salt and white pepper; adjust seasoning as needed.
Transfer mashed potatoes to a serving dish, sprinkle with chives and drizzle with olive oil.
Keep potatoes warm over low heat on the stove top or in a slow cooker, stirring occasionally. Add additional milk as needed.
- Serving Size: ⅛ of the recipe
- Calories: 245
- Sugar: 3.5g
- Sodium: 478mg
- Fat: 13g
- Saturated Fat: 4.5g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 22mg
Keywords: Cheesy mashed potatoes, Gouda mashed potatoes