Nothing screams “comfort food” more than mashed potatoes- whether their loaded, covered in gravy, or creamy with cheese. This recipe for my favorite, gouda mashed potatoes are perfect for weeknight meals and Sunday dinner. The key to great mashed potatoes is first, the kind of potato used and how it is cooked. My go-to potatoes are ones on the starchy side like russet or Idaho potatoes, they are taters that will create the creamiest texture. When wanting to add a golden color or slightly more buttery flavor- I like to cook half Idaho/russet and half Yukon gold potatoes. For this recipe, you can boil potatoes by peeling them, cutting into thick cubes, and cooking in salted water until fork-tender- or you can pressure cook in the air fryer, this can take up to two minutes (always a life-saver!).
Lifehack: we never want watery potatoes, after boiling let the potatoes sit to dry out before mashing and enjoying.
The dairy used is also equally important- this is how we will create the richest, creamiest dish. In this recipe, you will need your favorite unsalted butter (I opted for Irish butter, it was the richness for me) heavy cream, sour cream, freshly grated gouda, and even parmesan cheese if you can’t avoid just adding one cheese to a dish. My favorite rules for mashed potatoes are: add the butter first to coat the starchy potatoes and always use room temperature creams and fats. And be sure to use a potato masher or ricer to prevent watery potatoes.
These rich and creamy potatoes are perfect with fried chicken, something smothered in gravy, and weekly meals such as baked salmon and your favorite vegetable. Be sure to add as much cheese are your heart desires, serve warm, and tag me in pictures at @elle.thefoodie!