Option 1: Gouda and Garlic Mashed Potatoes
This version is rich, decadent and worthy of a really special occasion.
1 head garlic
1 teaspoon olive oil
3 pounds russet potatoes
2 teaspoons kosher salt
1/2 pound gouda, shredded (cheese can be smoked or natural)
5 tablespoons unsalted butter
1/2 cup half and half (add more as needed)
salt and pepper to taste
To roast the garlic:
Preheat oven to 350 degrees. Remove outer layers of garlic skin. Cut off the top quarter inch of the head, exposing the tops of each of the garlic cloves. Wrap garlic in foil or place into an oven-proof ramekin. Drizzle with olive oil and cover tightly. Roast for 45 minutes. Uncover and roast for an additional 30 minutes. Remove from oven and set aside to cool.
To prepare the potatoes:
Peel and chop potatoes, placing them into a large pot. Cover with cold water and cook over medium-high heat, bringing the water to a slow boil, until the potatoes are fork tender (approximately 20 minutes).
When potatoes are done, drain in a colander and return to the warm pot. Add butter, garlic, cheese, and cream. Mash until the desired consistency. Serve warm.
Option 2: Gouda and Dill Mashed Potato Casserole
This version is lighter in taste and calories, good anytime!
5 lbs russet potatoes, peeled and cut into chunks
1 small white onion, coarsely chopped
2 tablespoons butter
3/4 cup milk
4 ounces gouda cheese, shredded
8 ounces part-skim ricotta cheese
3/4-1 teaspoon dried dill weed, double if using fresh
1/2-1 teaspoon salt
1/4 teaspoon pepper
1/4-1/2 teaspoon garlic powder
2-3 tablespoons butter, melted
Preheat oven to 350°F Lightly grease/spray a 13″ x 9″ baking dish; set aside.
In a large pot, boil potato chunks and chopped onion in salted water until tender. Drain and return to empty pot.
Add butter and milk and mash.
Add Gouda, ricotta, dill weed, salt, pepper and garlic powder and continue to mash to desired consistency.
Pour mashed mixture into the prepared baking dish.
Evenly drizzle the melted butter over top.
Evenly sprinkle with paprika.
Bake at 350°F, uncovered for 25-30 minutes or until just starting to lightly brown.