Cheesy Mashed Potatoes

Soft, creamy, cheesy, and slightly smoky, these mashed potatoes with cheese have everything going for them.

Prep Time15

Cook Time28

Total Time45

Course: Sides

Cuisine: American

Servings: servings

Calories: 229

▢ 5 pounds russet potatoes, peeled and cut into 2-inch (5-cm) pieces
▢ 4 teaspoons kosher salt, divided
▢ 1 cup whole milk, warmed, plus more if needed
▢ 2 tablespoons (1 oz) unsalted butter, room temperature, plus more melted butter for serving
▢ 3/4 cup grated smoked Gouda
▢ 2 scallions, thinly sliced, divided

Place the potatoes and 2 teaspoons of salt in a large pot. Add enough cold water to cover the potatoes by 2 inches (5 cm)and bring to a boil over medium-high heat.
Reduce the heat to maintain a simmer and cook until the potatoes are fork tender, but not falling apart, 20 to 25 minutes. Drain in a colander.
Pass the potatoes through a ricer or food mill into a large bowl. Alternatively, you can whisk the potatoes in the bowl of a stand mixer or using a hand mixer until finely crumbled, 2 to 3 minutes.
Stir in the remaining 2 teaspoons salt, warm milk, butter, smoked Gouda, and half the scallions. Beat until just smooth, adding more milk if needed to achieve a light, creamy texture.
Serve hot, garnished with remaining scallions, and drizzled with melted butter, if desired.

Scaling the recipe--This makes a very large batch of potatoes. Feel free to halve the recipe for smaller gatherings.
Don't overmix--Take care not to overmix your potatoes. Beating or mixing them too much can cause them to become gummy.
Leftovers--Store leftover mashed potatoes in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months. If frozen, thaw them in the fridge before reheating.
Reheating--Warm the potatoes in a covered buttered baking dish in a 325°F oven until heated through, about 30 minutes.