Monday, December 20, 2010

Smoked Gouda & Garlic Mashed Potatoes

I love mashed potatoes. Like in the way that if we have them for dinner, I can eat them for breakfast love them. It depends whether you like them with some texture or smooth, but I use a potato ricer when I make mine, which makes them smooth. Okay, onto the recipe. I first tried this a couple of  years ago when my sister in law, Jamie, made them for a holiday dinner. She made them again this Thanksgiving and they are seriously good. {She got the recipe from here}. I have actually not made these yet on my own, but highly recommend it for your holiday meal!

What You Need:
 1 head garlic
 1 teaspoon olive oil
 3 pounds russet potatoes
 2 teaspoons salt
 1/2 pound smoked gouda, shredded
 5 tablespoons unsalted butter
 1/2 cup heavy cream {add more as needed}
 salt and pepper to taste
 to roast the garlic:
 Preheat oven to 350 degrees. Remove outer layers of garlic skin. Cut off the top quarter inch of the head, exposing the tops of each of thegarlic cloves. Wrap garlic in foil or place into an oven-proof
ramekin. Drizzle with olive oil and cover tightly. Roast for 45 minutes. Uncover and roast for an additional 30 minutes. Remove from oven and set aside to cool.
 To prepare the potatoes:
 Peel and chop potatoes, placing them into a large pot. Cover with cold water and cook over medium-high heat, bringing the water to a slow boil, until the potatoes are fork tender (approximately 20 minutes). When potatoes are done, drain in a colander and return to the warm pot. If you are using or want to try using a ricer, this is the point you would use it. Once done, add butter, garlic, cheese, and cream. If using ricer, stir the ingredients together until combined. Otherwise, mash until the desired consistency.  Serve warm. Enjoy!

1 comment:

  1. I *always* look forward to leftover mashed potatoes... and they're a perfectly wonderful breakfast food! ;)

    So glad you enjoy the recipe - loving your blog!