Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 4 tbsp Unsalted butter
  • 1/2 cup Heavy cream, warmed
  • 1 cup Smoked Gouda cheese, freshly grated
  • 2 cloves Garlic, minced and sautéed in butter
  • 1 tbsp Fresh chives, finely chopped

Instructions:

  1. Place the cubed potatoes in a pot and cover with cold water by at least one inch. Add the salt. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes until the potatoes are fork-tender.
  2. Drain the potatoes in a colander.
  3. Return the drained potatoes to the hot pot over low heat for 60 seconds, shaking the pan gently to evaporate excess surface moisture.
  4. Mash the potatoes until mostly smooth using a potato masher or ricer.
  5. Stir in the sautéed garlic and butter until melted.
  6. Gradually pour in the warm heavy cream while continuing to mash.
  7. Fold in the freshly grated smoked Gouda and stir gently until the cheese is fully melted and the potatoes look glossy and velvety.
  8. Garnish with finely chopped fresh chives if desired.