These Bourbon Gouda Mashed Potatoes are creamy, light, and fluffy with a hint of that flavor enhancer we all love. They are a perfect seasonal flavor or a pairing side for roasts or decadent dishes. Have you seen my new Cranberry Balsamic Pot Roast recipe?? These potatoes pair perfectly with it!
This recipe was born from my recent obsession with Bourbon Gouda cheese. I picked some up for a charcuterie date night that the hubby and I had recently and I was hooked!
These potatoes are pushed through a ricer for that extra creamy and airy affect! They practically stand up on their own! Check out the recipe below and pair them with your favorite decadent dish!
What ingredients are necessary for preparing Bourbon Gouda Mashed Potatoes?
- 4 large russet potatoes (3 lbs of Yukon Gold potatoes can also be used)
- 3/4 cup heavy whipping cream
- 1/3 cup salted butter
- 4 oz Bourbon Gouda Cheese, shredded
- 1 tsp nutmeg
- salt and pepper to taste
Is there any equipment necessary to prepare Bourbon Gouda Mashed Potatoes?
- I recommend using a ricer to push the potatoes through for this recipe. This yields an extra light mash!
- If you do not have a ricer and do not wish to purchase one, a potato masher will also work..
- I also recommend a silicone spatula to whip the potatoes.
How to Prepare Bourbon Gouda Mashed Potatoes:
Start with skinning the potatoes and chopping them into small 1 – 2 inch cubes. Place them in the bottom of a large stock pot and cover them with cool water.
Place the pot on the stove and turn the burner to medium-high heat. Bring the potatoes to boil and let them simmer for 20 minutes, or until a fork can easily pierce them.
While the potatoes cook, gently warm the cream, and butter on the stove over medium heat.
Add the bourbon gouda in small batches stirring in between each batch to ensure the cheese melts into the cream each time.
Season the cheese sauce with the nutmeg.
Strain the water from the potatoes and place them back into the pot. Give them a shake to dry them a bit and then push them in small batches through the ricer to “mash” them, placing them into a large bowl. Season with salt and pepper to taste.
Pour in 1/4 of the bourbon gouda cheese sauce and fold it into the potatoes slowly using a rubber spatula. (Rotate the spatula around the potatoes to fold the sauce in appropriately.)
Continue this with the remaining cheese sauce until none remains.
Try and season with more salt and pepper if necessary. You shouldn’t need much more salt if you used salted butter.
Serve immediately.
Storage:
These potatoes store very well in an airtight container in the fridge for 3 -5 days. Reheat in individual portions in the microwave.
What pairs well with Bourbon Gouda Mashed Potatoes?
- Cranberry Balsamic Roast
- Turkey Apple Meatballs with Apple Cider Bourbon Glaze
- Pecan Crusted Chicken with Bacon Honey Mustard Sauce
I hope you loved Bourbon Gouda Mashed Potato recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Bourbon Gouda Mashed Potatoes
6
servings10
minutes30
minutes40
minutesKeep the screen of your device on
Ingredients
4 large russet potatoes (3 lbs of Yukon Gold potatoes can also be used)
3/4 cup heavy whipping cream
1/3 cup salted butter
4 oz Bourbon Gouda Cheese, shredded
1 tsp nutmeg
salt and pepper to taste
Directions
- Start with skinning the potatoes and chopping them into small 1 – 2 inch cubes. Place them in the bottom of a large stock pot and cover them with cool water.
- Place the pot on the stove and turn the burner to medium-high heat. Bring the potatoes to boil and let them simmer for 20 minutes, or until a fork can easily pierce them.
- While the potatoes cook, gently warm the cream, and butter on the stove over medium heat.
- Add the bourbon gouda in small batches stirring in between each batch to ensure the cheese melts into the cream each time.
- Season the cheese sauce with the nutmeg.
- Strain the water from the potatoes and place them back into the pot. Give them a shake to dry them a bit and then push them in small batches through the ricer to “mash” them, placing them into a large bowl. Season with salt and pepper to taste.
- Pour in 1/4 of the bourbon gouda cheese sauce and fold it into the potatoes slowly using a rubber spatula. (Rotate the spatula around the potatoes to fold the sauce in appropriately.)
- Continue this with the remaining cheese sauce until none remains.
- Try and season with more salt and pepper if necessary. You shouldn’t need much more salt if you used salted butter.
- Serve immediately.
Recipe Video
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