Gouda Mashed Potatoes

Gouda Mashed PotatoesThinking back to childhood, the most popular dish in my house growing up was meatloaf with a side of mashed potatoes and some kind of vegetable. In my opinion this was the most popular dish in homes all around me growing up. I remember a girlfriend of mine eating mashed potatoes at dinner one night just seeing how much she could fit in her mouth at once. It was quit a lot for her small size, this was the result of not having as many electronics as kids do these days.(these days! do I sound like an old geezer or what lol) Our children are missing out on the boredom that causes them to find the most ridiculous things to do to entertain themselves. Missing the days when I would run and run outside not knowing where my shoes were or what time it was, but waiting to hear my name called (not texted!) to come in for dinner. What a beautiful memory I have of my childhood and hoping dearly that my children will have wonderful memories of their own.

The secret to these flavorful potatoes has been identified, horseradish! Never have I thought to add this to my potatoes, but it helps aid in giving this side its pop of flavor as you take each bite. Mixed with creamy gouda, lovely garlic and butter gives this side dish it’s luscious flavor that you are going to love. Even better if your making these as a side to go along the Crispy Chicken Costoletta with Lemon Sauce, then go ahead and drench those potatoes with that tangy and creamy lemon sauce.

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Gouda Mashed Potatoes

Gouda Mashed Potatoes

  • Author: Whisking Mama
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x


  • 2 pounds red potatoes
  • 6 tablespoons butter softened
  • 3/4 cup warmed whole milk
  • 2 garlic cloves minced or pressed
  • 1.5 tablespoons horseradish
  • 1 cup shredded gouda cheese
  • salt and pepper to taste


  1. Cut potatoes into small pieces about 1 inch (speeds up the cooking time)
  2. Place potatoes in large stock pot with salted water and bring to a boil
  3. Once boiling continue to cook another 6-8 minutes or until fork tender
  4. Drain potatoes in colander and leave them there while you add the softened butter cut into small chunks to the hot stock pot so it melts quickly (sometimes I place the burner just on simmer)
  5. Add the pressed or minced garlic to the warm butter and allow one minute to cook before adding the potatoes back
  6. Add Horseradish, warmed milk, gouda cheese, salt and pepper to taste and mash until desired consistency
  7. Serve warm
  • Category: Side Dish
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