Mashed Potatoes with Gouda and Bacon

June 13, 2012

This will probably be the last recipe to come from my Richmond kitchen. We’re finally packing and we load up and pull out for good Saturday morning. I have mixed emotions about this move. Usually I’m all about new places and new people. But I’ve loved it here. It has only been four years but this is home. We’ve spent the majority of our married lives here, started a family here. I hope Chicago will be so good to us.

I plan on cooking and blogging again. As soon as things get settled and our life regains some sort of routine. Motherhood has been a big change, but it definitely won’t keep me out of the kitchen and away from you! So until then- I leave you with this creamy cheesy not-so-waistline friendly mashed potato casserole. Bacon, gouda, sour cream… I probably don’t need to tell you that it’s heavenly.

Mashed Potatoes with Gouda and Bacon

INGREDIENTS

8 slices bacon
5 large green onions, finely chopped
3 lbs. russet potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup butter
1/3-1/2 cup milk (to desired consistency)
2 cups (about 8 oz.) smoked gouda, grated
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Butter a 9×13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine.

2. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain.

3. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese.

4. Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.

Serves 6-8.

(Adapted from Bon Appetit)

12 thoughts on “Mashed Potatoes with Gouda and Bacon

  1. Christine @ myblissfulmess

    When my husband fires up the grill and throws on some steaks, I like to make a special side dish to go along with his delicious steaks. This mashed potato recipe was the perfect choice! It was like dining at a steakhouse good! I prepared it earlier in the day, leaving the cheese topping off until I was ready to bake it. Covered and refrigerated until we were ready for it. Once we were ready, I let it sit on the counter for about 30 minutes to take the chill off, and then topped it with the cheese and popped it in the oven. It’s SO yummy and perfect for company!

    Reply
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  4. Ashley

    I made these as a side for Father’s Day dinner, and they were great! Love all the smokiness going on in there. This makes a TON, so we will be enjoying it all week 🙂 Great blog!

    Reply
  5. Tess Maxey

    I just found your blog and I’m so sorry to hear you’ve moved! I’m just south of Richmond and love it. I love to cook and your blog looks like something I’d like to follow but I don’t see where I can leave my e-mail address for notifications. What is the best way to go about it? Tess

    Reply

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