Potatoes. Boil ’em, Mash ’em, stick ’em in a stew. This mashed potato recipe would make Samwise proud.
I’ve been on a black pepper and Gouda kick ever since that miraculous loaf I made the other week. It’s a great combination of flavor between the earthy black pepper spice and nutty buttery Gouda. So basically, I took that and made this, a from scratch black pepper and Gouda mashed potatoes. And good god it was delicious.
This recipe also uses buttermilk (which you’ll find you have a lot of when you start churning your own butter) and it gives the potatoes and creamy, ice cream like composition.
As for how much this recipes serves, I honestly can’t tell you. Cause I really don’t know. Depending on your love of mashed potatoes, it could be anywhere from like 3-7 servings here. We ate a bunch and still had leftovers to fill an old pint tub from Baskin Robins. Which got me thinking. What if. You made a Baskin Robins, 31 flavors and all. But for mashed potatoes. I want to live in a world where that exists.
Time You’ll Need
- Prep: 15 minutes
- Cooking: 25 minutes
What You’ll Need
- 10 peeled and quartered red potatoes
- 1 ½ cups Shredded Gouda cheese
- 1 cup buttermilk
- 1 tbsp butter
- 2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 ½ tsp garlic salt (or to taste)
What You Do
- In a large pot, add quartered potatoes. Add enough water to cover. And salt the water with about 1 tsp of salt. Over medium high heat, bring to a boil. Reduce heat to medium-low, cover loosely. And let the potatoes cook for a bout ~15 minutes or more. Remove and drain once potatoes are soft and mushy.
- In a small sauce pan melt butter and buttermilk over a low heat.
- Add butter, buttermilk, shredded cheese, fresh ground pepper, garlic powder and salt into the pot of boiled potatoes.
- Use a potato masher or electric beater to slowly mash or blend potatoes into an even mixture. (Mix longer for creamy potatoes, or shorter for heartier chunkier potatoes).