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"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.
For a pretty presentation, after the potatoes are mashed and combined with the other ingredients, I transfer them to a large disposable decorating bag, fitted with an extra large tip.
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
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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.
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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.
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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.
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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.
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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.
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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.
Why an egg? The egg helps these potatoes keep their shape when baked in the oven. You don't really know it's there but otherwise the potatoes get droopy towards the end of baking. Just make sure you add it at the end, with the cheese so the potatoes will have cooled a bit and won't scramble the egg!
Barbara Martens says
Greetings from Prescott, Arizona! Once again, you have inspired me to prepare these delightful "make ahead" potatoes for an upcoming family reunion!
With that said, I know I could serve these in a large baking dish, but thought I might "up the game" in presentation and use individual dishes. Do you recall where you might have purchased the ramekin dishes featured in your post and what size are they; 4 oz - 6 oz - 8 oz?
As always, your creativity with recipes and presentations make each of us a "chef in progress!"
Chris Scheuer says
Hi Barbara, greets back to Prescott! Such a lovely area of the country!
Regarding the ramekins, I found them many years ago at HomeGoods. They may not have exactly the same ones now but they often have really pretty little sets of ramekins for a great price. Mine are just two liquid ounces each but I mound up the potatoes so they hold a lot more.
Tracey Browning says
This recipe was a huge hit! It is now in the 'serving every Thanksgiving' file! Thank you for sharing...
Chris Scheuer says
That's awesome, Tracey! Thanks so much for sharing your results!
Scott says
I'm going to try this for Thanksgiving I was looking for something besides regular mashed potatoes
Chris Scheuer says
They are delicious! Enjoy and Happy Thanksgiving!!
cathleen | myculinarymission says
Chris, thank you for sharing such a wonderful recipe. I made this for Thanksgiving (one large serving; not individual portions). The leftovers make the most delicious potato pancakes that are oh-so-tasty topped with a poached egg. 🙂
Happy holidays to you and yours.
Chris Scheuer says
So happy you enjoyed them Cathleen! I love the sound of the potato pancakes!
Carol says
This recipe sounds wonderful, Chris! While I love the idea of individual serving dishes, I don't own ramekins. Do you have baking suggestions for making this is a 13x9 dish .instead?
Chris Scheuer says
Hi Carol, yes these potatoes could definitely be made in a larger dish. Just scoop or pipe them in and then follow the same instructions. I would guess a 9x13 pan would probably take 1 1/2 times the recipe. The baking time should be about the same or perhaps just a little longer. Enjoy!
Sandra says
I'm a bit late to the party with this one but these lovelies would be delicious any time of the year. Aren't piping bags one of the handiest tools ever!
Abbe @ This is How I Cook says
Love smoked gouda and I love these! Can't wait to try them out. Lately everything you post is so appealing I don't know where to start!
Chris Scheuer says
Thanks Abbe! That's so sweet of you to say!
Muna Kenny says
What a delightful and elegant looking dish!
Chris Scheuer says
They come together so fast too, Muna!
Adina says
Sooooo pretty, I have to look for the smoked Gouda. 🙂 Merry Christmas!
Chris Scheuer says
Hope you had a wonderful holiday season Adina!
Cathleen @ A Taste Of Madness says
Haha, I am glad it is now on the blog 🙂 I seriously can't get enough mashed potato recipes!
Chris Scheuer says
Me too, Cathleen, me too!
John/Kitchen Riffs says
LOVE make-ahead dishes! Especially ones with so much flavor. Glad they finally appeared on the blog. 😀 Happy Holidays!
Chris Scheuer says
And to you also John! It's funny how, sometimes, it takes forever for me to realize I haven't blogged a dish!
Susan says
The individual serving dishes are so pretty, Chris! I love smoked Gouda! I've made eggplant parmigiana with it and it was fantastic! What a great do-ahead recipe. I'm not making Christmas dinner this year but will certainly remember this for the next family gathering when I am cooking! Merry Christmas to you and Scott, and Happy New Year to you too!
Chris Scheuer says
All the best of the holidays to you and yours, Susan!
Rose from Happy Ramblings blog says
Yummy! Your photos are making my mouth water. I love old Rotterdam Gouda, it is my favourite cheese, so I will now have to try smoked Gouda with this recipe. Thanks so much for sharing. Have a wonderful Christmas. Hugs Rose x
Chris Scheuer says
Thanks Rose! Hugs back! We'll have to try that type of Gouda, it just sounds delicious!
Laura (Tutti Dolci) says
I love smoked gouda, these mashed potatoes look like the best ever!
Chris Scheuer says
Thanks Laura!
Tricia @ Saving room for dessert says
Love that smoked gouda! They are beautiful and I bet they are super tasty. Merry Christmas Chris and Scott!
Jennifer @ Seasons and Suppers says
I can't think of anything better than my own personal dish of delicious potatoes! Love the smoked gouda and make-ahead is a huge bonus 🙂
Chris Scheuer says
Thanks Jennifer! It's true with little mini desserts too. Seems everyone loves them - and it even helps us all with portion control!
Maureen | Orgasmic Chef says
Oh Chris, these are fantastic! What is better than a potato you can make 2 days ahead and nobody can tell. I think all food bloggers get asked that question when they entertain. I'm famous for saying, "You think I should?"
I hope you and the whole Scheuer family have a wonderful and blessed Christmas!
Chris Scheuer says
Thanks Maureen! We had a really great time!
Sandra @ Heavenly Home Cooking says
This looks beautiful, Chris, and sounds so delicious! I love cheesy potatoes and the fact that they're make-ahead is a great bonus. What a wonderful side dish for the holidays!
Chris Scheuer says
Thanks Sandra, we enjoyed them at several different holiday meals over the past two weeks!
Monique says
I love smoked Gouda! I will try these.....for Christmas I am making Tricia's Duchess potatoes..I like things that can be made ahead.I have lovely mashed potato casserole recipes..but individuals are so much prettier!
Thanks!
Chris Scheuer says
You're right Monique! And they're fun to serve!
Angie@Angie's Recipes says
I love the individual servings, Chris. Potato and cheese..a classic and delicious combo!
Denise Browning@From Brazil To You says
It sounds AMAZING, Chris! Merry Christmas!
Chris Scheuer says
Merry Christmas to you too, Denise!
SallyBR says
I might have found my side dish for hubby's Birthday on the 27tn!
I am making a duck confit and would like an easy side dish to make my life easier - I think these would be perfect! will have to somehow manage my hyperventilation when using the piping bag, definitely not my forte 😉
will let you know if I go ahead with this plan.... can you imagine? two weeks in a row you will be at our kitchen! Virtually, at least...
Chris Scheuer says
Love it Sally! Let us know how it went! This recipe is really "guy-friendly" ... just ask my husband Scott!
sue|theviewfromgreatisland says
The individual bowls are just adorable! The smoked Gouda sounds like a wonderful idea, too --- so glad this finally got 'on the blog'!
Chris Scheuer says
Those bowls are super versatile too Sue! Last night they held creme brûlée!