Ingredients
Scale
- 2 ½ Yukon Gold potatoes, peeled and quartered
- Salt and freshly ground pepper, to taste
- 6 tablespoons unsalted butter, sliced
- 2 cups (about 4 ½ ounces) finely grated smoked Gouda
- ½ cup sour cream, room temperature
- ½ to ¾ cup heavy cream (or half and half), warm
Instructions
- Place the potatoes in a large pot and cover with cold water. Season the water with a generous pinch of salt.
- Bring the pot to the stove over medium-high heat and bring to a boil. Cook the potatoes for about 15 minutes, or until very tender. Drain in a colander.
- Using a potato ricer, rice the potatoes back into the pot, off the heat.
- Stir in the butter and mix until the butter melts and incorporates into the potatoes.
- Add the cheese, sour cream, ⅓ cup heavy cream, and a pinch of salt and pepper. Stir until smooth and creamy, adding more heavy cream as needed to reach desired consistency.
- Taste and adjust seasoning.
- Serve immediately.
Notes
- Heat the heavy cream in a saucepan over medium heat until steaming, or microwave for 45 seconds to 1 minute.
- Mashed potatoes can be made up to 2 days ahead. Add only ⅓ cup cream initially and add more when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat on the stove over medium-low heat, in the microwave stirring every 1–2 minutes, or in a 350°F oven for 20–30 minutes covered with foil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian