These Gouda mashed potatoes are perfect for special occasions. Laced with sweet caramelized onions, fragrant garlic, and plenty of cheese and fat, these delectably rich potatoes are bound to be a hit. Naturally vegetarian and gluten-free.
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Confession time. Are you ready?
I don’t love mashed potatoes. I know, I know….that’s a blasphemous statement.
Let me clarify. It’s not that they’re not good, cuz they are. It’s just that I’ve had enough of them. Like many Americans, year after year, holiday after holiday, family gatherings include plain ole mashed potatoes.
I get it; I truly do. They are delicious, creamy (or lumpy if that’s your jam), buttery, and the perfect vehicle for gravy. Although honestly, they are so tasty you really don’t need gravy!
BUT I’m here to tell you, they can be so much more! And what better year than 2020 to step up your tater game. Personally, I think we all deserve something extra special this holiday season.
These mashed potatoes are just that. They are dressed up with all sorts of deliciousness, including Gouda cheese. Although mild, its nutty caramel notes pair beautifully with the slightly sweet caramelized onions and fragrant garlic.
The mashed potatoes themselves are incorporated with all the best sources of fat: butter, sour cream, buttermilk, and of course, cheese. I know that may sound like a lot, but these aren’t your everyday mashed potatoes, so give yourself permission to splurge.
In all their grandeur, these potatoes deserve a spot at your holiday dinner table. They pair wonderfully with turkey, ham, or pretty much any other protein, sautéed or roasted veggies, salad, and more.
Ingredients (+ notes & substitutions)
- Russet or Yukon Gold potatoes: Both are high in starch, so when mashed they are fluffy and smooth. Yukon Gold are a bit more expensive, but are creamier than Russet’s and have a natural buttery flavor.
- Kosher salt: To flavor the potato water and the mashed taters.
- Olive oil
- Unsalted butter: You could use salted butter instead. Using unsalted allows you to better control the amount of salt, however.
- Onion: Yellow or sweet onions work best for caramelizing due to the higher sugar content, but white or red can be substituted.
- Sour cream: For extra creaminess and a little tang.
- Gouda cheese: Gouda is a semi-hard cheese made from cow’s milk. There are many different varieties that are categorized based on their age. They range from young and mild to very aged and full-flavored. For this recipe, I opted for a younger, softer variety because I wanted to keep the flavor more mellow so as not to overpower the caramelized onion and garlic. And because it melts better rendering creamier potatoes. Can’t find or don’t like Gouda, go for Edam or Muenster instead.
- Buttermilk: For additional creaminess and tang.
- Ground black pepper: To taste.
How to make Gouda mashed potatoes with caramelized onions and garlic ( + tips)
Heat the olive oil in a large stainless steel or cast-iron skillet over medium-low heat.
Add the onions and garlic and cook for 50 minutes to one hour, until a deep golden brown and caramelized, stirring every 3-5 minutes to avoid burning. *Do not stir too often, however, or the onions will not caramelize. They should brown and stick slightly to the skillet, but not burn. Add the garlic and cook for one more minute.
After the onions have cooked for about 30 minutes, place the potatoes in a large pot and add enough water to cover by one inch. Bring to a boil, then reduce heat to a rapid simmer and cook for ten minutes or until the center of the potatoes can be pierced through by a fork.
Drain the potatoes and set them aside. Place the pot back on the burner over low medium-low heat and melt the butter. Add the buttermilk, sour cream, and Gouda cheese and stir until the ingredients are well combined and the cheese is mostly melted.
Add the potatoes and mash to desired consistency using a potato masher or handheld mixer. You could also transfer everything to a stand-up mixer.
Stir in the caramelized onion and garlic and add salt and pepper to taste. Serve warm.
Refrigerate in an airtight container for up to four days.
More mashed veggie dishes you may enjoy:
- Miso Mashed Potatoes: Simple to throw together with just six ingredients in 30-minutes, these umami-rich miso mashed potatoes are the perfect side dish to serve alongside a pork roast, steak, or a grilled portabella. Naturally vegetarian.
- Goat Cheese Mashed Cauliflower with Sautéed Leeks: This easy goat cheese mashed cauliflower is creamy, garlicky, and topped with oniony sautéed leeks. It’s a wonderful low-carb alternative to mashed potatoes and a perfect side dish to share with a crowd. Naturally gluten-free and vegetarian.
- Boursin Mashed Potatoes: Step up your mashed potato game this holiday season with these Boursin mashed potatoes. Elevated with the addition of herby Boursin cheese and fresh garlic, these richly flavored potatoes are simple to prepare in just 30-minutes. Naturally gluten-free and vegetarian.
If you make these Gouda mashed potatoes with caramelized onion and garlic I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 tablespoon olive oil
- 1 large sweet (yellow) onion, diced
- 4 cloves garlic, peeled and minced
- 5 pounds Russet or Yukon Gold potatoes, peeled and cut into 1" cubes
- 2 teaspoons kosher salt, divided
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sour cream, full-fat
- 2 cups buttermilk or whole milk
- 2 cups (8 ounces) shredded Gouda cheese
- 1/4 teaspoon black pepper
- Heat olive oil in a large stainless steel or cast-iron skillet over medium-low heat.
- Add the onions cook for 50 minutes to one hour, until deep golden brown and caramelized, stirring every 3-5 minutes to avoid burning. *Do not stir too often, however, or the onions will not caramelize. They should be brown and stick slightly to the skillet, but not burn. Add the garlic and cook for one more minute.
- After onions have cooked for 30 minutes, place the potatoes in a large pot and add enough water to cover by one inch. Bring to a boil, then reduce heat to a rapid simmer and cook for ten minutes or until the center of potatoes can be pierced through by a fork.
- Drain the potatoes and set aside. Place the pot back on the burner over medium heat and melt the butter. Add the buttermilk, sour cream, and Gouda cheese and stir until the ingredients are well combined and the cheese has mostly melted.
- Add the potatoes and mash to desired consistency using a potato masher or handheld mixer. You could also transfer everything to a stand-up mixer.
- Stir in the caramelized onion and garlic and add salt and pepper to taste. Serve warm.
Storage: Refrigerate in an airtight container for up to four days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 598mgCarbohydrates: 54gFiber: 5gSugar: 7gProtein: 10g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc