Gouda Mashed Potatoes
Instapot, Sides

Gouda Mashed Potatoes


Gouda Mashed Potatoes

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!

Gouda Mashed Potatoes

Gouda Mashed Potatoes

Nothing screams "comfort food" more than mashed potatoes- whether their loaded, covered in gravy, or creamy with cheese. My favorite recipe for gouda mashed potatoes are perfect for weeknight meals and Sunday dinner and is two words: rich and creamy.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Sides
Cuisine American
Servings 6 servings


  • 6 to 7 Medium Potatoes peeled and cut into chunks or quarters
  • 3 cups Veggie or Chicken Broth
  • 3 to 4 cups Water
  • 4 large cloves Garlic diced or minced
  • 1 pinch Kosher Salt
  • 6 tbsp Butter unsalted or Irish butter
  • ½ cup Sour Cream softened, not melted
  • ½ cup Heavy Cream room temperature
  • 1 ½ cup Gouda Cheese shredded, smoked is also good
  • ½ cup Parmesan Cheese shredded, optional
  • Salt to taste, about ½ to 1 tsp
  • Black Pepper to taste, about ¼ tsp
  • 1 tbsp Butter for garnish
  • Chives freshly chopped, for garnish


  • Prep for your dish by taking out all ingredients from the fridge to let them come to room temperature. Peel and cut your potatoes as well.
  • Boiling: Bring water and broth to a oil with salt and chopped garlic. Add the potatoes and cook until for tender. Instapot: Add water, broth, garlic, and salt to the instapot and add potatoes. You will want to make sure that the potatoes are covered with liquid but don't go over the max limit. Cook as guided by the instapot manufacturer.
  • Once the potatoes are done cooking, drain and save ½ of the starchy liquid. This can be used to loosen the potatoes before serving.
  • Add potatoes to a large pot or bowl and add butter. Use a potato masher to mash to potatoes until they are smooth. Please don't over mash because we still have things to add!
  • Stir in sour cream and heavy cream. Use some starchy water if the potatoes are too thick. You can also add more heavy cream or sour cream. Next add cheese, salt, pepper, fold the ingredients in until fully incorporated.
  • Make sure the potatoes are salted to your preference and garnish with butter and chives. Serve warm and don't forget to tag me in pictures at @elle.thefoodie!
Keyword Potatoes

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