“These potatoes are delicious! Are they on the blog”?
That’s a common query at gatherings here at The Café. Family and friends alike, know that most likely, they’ll either be served, something from the blog or they’ll bear the moniker of official-blog-taste-tester shortly after entering the front door.
Scott and I have enjoyed a number of holiday celebrations with family and friends over the past few weeks. These Make Ahead Smoked Gouda Mashed Potatoes have been on the menu several times and it seems that everyone loves them. I’ve gotten the question “Are they on the blog?” each time I serve them.
Next time the answer will be “Yes!”.
These yummy, individual-serve bowls can be made a day or two in advance and popped in a hot oven shortly before dinner is served. I love that, though they look quite elegant and decadent, they’re fairly simple to make and aren’t over the top in calories. I use Greek yogurt and chicken broth in lieu of cream or half and half and, though there’s butter in the recipe, I’ve included only enough to add rich flavor and give the finished product a beautiful golden hue.
If you haven’t tried smoked Gouda, you’re in for a delicious treat. It’s a wonderful cheese that originated in the area surrounding Gouda, Holland and is one of the worlds oldest recorded cheeses. The first mention of it was in 1184! Although most Gouda is now made industrially, Dutch farmers in this region still gather in Gouda every Thursday morning to have their handcrafted cheeses weighed, tasted and priced. I’d love to be a little mouse at this market and would certainly be hoping a crumble or two would be dropped as it’s slightly sweet, creamy and mild, yet full of flavor. Smoked Gouda is a variant of this famous cheese and is smoked in brick ovens over flaming hickory chip embers. It adds a delicious smokiness to sandwiches, soups, pasta dishes and… potatoes!
If you can’t find Smoked Gouda or don’t care for even a mild smoky flavor, this recipe is super versatile. You could sub Cheddar, Parmesan, Goat Cheese, even something like Pepper Jack would be wonderful. You could also exchange sour cream for the Greek yogurt though I love that fat grams are kept low with the yogurt.
I pipe the little bowls about half full quickly (as this part won’t show) then start piping slowly, starting from the center and working outward and letting the potatoes form a ruffly effect as I pipe. The final step is to work toward the center again, forming a little mound. The trick to getting the pretty ruffly effect is to go slow. A little drizzle of butter and a dusting of paprika is the finishing touch.
If you’re not in the mood for piping, you could just scoop the potato mixture into small oven-safe serving bowls. The final results will still be delicious and very appealing.
I think you’ll have fun serving these Make Ahead Smoked Gouda Mashed Potatoes and they’ll definitely save you from lots of last minute stress.
Unless you’re a blogger yourself, you probably won’t be asked the same questions as I get. But you’ll be sure to be asked how you made them (especially when share that all the work is done ahead of time) and for the recipe. Just send them over here to The Café – we’ll have everything waiting!
P.S. It’s hard to believe, but this is our last post before Christmas, where in the world did the time go?
Wishing all of you a blessed, joy-filled and delicious holiday!
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- 2 ½ pounds russet potatoes, peeled and cut in 2-inch pieces
- 3 tablespoons melted butter, divided
- ½ cup Greek yogurt (I use 0% Fage Greek Yogurt)
- ½ cup low sodium chicken broth
- 1 teaspoon salt , more as needed
- 1 large egg, beaten
- 4 ounces Smoked Gouda cheese, grated
- mild paprika and finely chopped parsley for garnish, if desired
- Spray 8-10 small ramekins (or oven-safe bowls) with cooking spray. (My little bowls hold ⅓ cup when filled even to the brim). Place on a sheet pan. Set aside.
- Place peeled potatoes in a medium large pot and cover with water. Bring to a boil over medium high heat. Reduce to a steady simmer and cook until very tender, about 20-25 minutes.
- Drain potatoes well and dry inside of pot. Return potatoes to dry pot. Let steam escape from potatoes for a minute or two, then mash with a potato masher until all lumps of potato have disappeared. Add 2 tablespoons of the melted butter, the yogurt, broth and salt. Mash again till ingredients are well combined. Taste and add more salt, if need. Add beaten egg and cheese and stir until well combined. If potatoes seem too thick, add a bit more chicken broth. You want a consistency that can be piped without using a lot of pressure.
- Transfer about ⅓ of the potato mixture to a large decorating bag fitted with an extra large star tip. Pipe potatoes into prepared bowls. I like to start in the center and quickly pipe the bowls about ⅓ full, then slow way down and let the piping ruffle as I go, ending in the center to form a nice mounded bowl. I usually practice a few times till I get the piping to look how I want. I just return the potatoes from the "practice" pipes to the bag and re-use them.
- After piping, lightly drizzle potatoes with the remaining 1 tablespoon melted butter and sprinkle with freshly ground black better and a dusting of paprika. At this point, potatoes can be lightly covered with plastic wrap and refrigerated or you can proceed to bake.
- About 30 minutes before serving, preheat oven to 350˚F. Place sheet pan with potatoes in oven and bake until light, golden brown, about 15-20 minutes. Remove from oven and sprinkle lightly with chopped parsley, if desired.