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A black cast-iron skillet filled with the smoked mashed potatoes with chopped parsley to the left and a napkin in the background.
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Smoked Mashed Potatoes With Gouda

Give everyone’s favorite side dish a major flavor upgrade with these creamy smoked mashed potatoes! Prepared with browned butter, sour cream and rich Gouda, these mashed potatoes are infused with hickory notes to make the perfect accompaniment to any meal. Don’t be surprised if smoking becomes your new favorite way to prepare this classic side dish.
Course Side Dishes
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10 people
Calories 611kcal

Equipment

  • Large stock pot
  • Large strainer
  • Potato ricer or masher preferably ricer
  • Sturdy spoon or mixer
  • 12-inch cast-iron skillet or 9-inch-by-13-inch disposable aluminum pan
  • Smoker
  • Wood pellets or chunks preferably hickory

Ingredients

  • 5 pounds russet or Yukon Gold potatoes
  • 2 tablespoons salt
  • Cold water
  • 1 cup salted butter
  • 2 cups heavy cream
  • 1 cup shredded Gouda
  • ½ cup sour cream

Instructions

  • Peel potatoes, cut into quarters and rinse well.
  • In a large stock pot, add potatoes, salt and enough cold water that it covers the potatoes by an inch or two. Bring to a boil and then reduce to a simmer. Continue to simmer until you can easily pierce the potatoes with a fork, about 20 to 30 minutes.
  • In a small saucepan, melt the butter over medium heat until it turns golden brown and foamy. Stir in the heavy cream and sour cream and reduce to medium-low. Don't boil — just heat until warm. Remove from heat once warmed.
  • When a fork easily pierces the potatoes, drain, pat dry with paper towels to remove excess moisture and move to a mixing bowl. If using a potato ricer, pass the potatoes through the ricer before adding them back to the mixing bowl.
  • Begin to roughly mash the potatoes to break them up. Pour the warm brown butter-cream mixture over the potatoes, add the Gouda and continue to mash until they reach your desired consistency and then immediately stop mashing to prevent overmixing. To mash, you can use a potato masher, sturdy wooden spoon, or handheld or stand mixer on low. Taste and add salt if necessary. 
  • Spoon the potatoes into a 12-inch cast-iron skillet or 9-inch-by-13-inch disposable aluminum pan. Place in a 225-degree F smoker with a water pan. Closer the lid and smoke for one hour. Don't smoke any longer because it can dry out the potatoes. If the potatoes need any rehydrating after smoking, simply stir in a little cream.
  • Remove from smoker. If desired, spoon some melted butter on top and serve with your favorite gravy. Enjoy!

Video

Notes

  • Cut the potatoes into roughly equal sizes. This ensures the potatoes cook evenly.
  • Keep leftovers in an airtight container in the refrigerator for up to three days. You can also freeze leftovers for up to two months.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1scoop | Calories: 611kcal | Carbohydrates: 43g | Protein: 13g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1763mg | Potassium: 1040mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1474IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 2mg