Ingredients
- 3 lbs Yukon gold potatoes peeled
- 1 whole head of garlic
- 2 tbsp olive oil
- 1 cup smoked gouda cheese freshly shredded
- 1 stick butter salted or unsalted
- 1/2 cup heavy cream warm
- fresh chives chopped
- salt and pepper to taste
Instructions
- Preheat smoker to 400°F.
- Cut off top of garlic head to expose cloves, drizzle with olive oil, and wrap in foil.
- Smoke garlic for 45-60 minutes until soft and caramelized.
- Wash, peel, and cut potatoes into 2-inch pieces.
- Place potatoes in pot, cover with cold water, add salt.
- Bring to boil, reduce to simmer, cook 15-20 minutes until fork-tender.
- Drain potatoes thoroughly.
- Pass hot potatoes through a potato ricer into a into large bowl.
- Add roasted garlic and softened butter.
- Fold in warmed cream and shredded gouda until well combined.
- Season with salt and pepper to taste.
- Transfer to cast iron pan or aluminum pan.
- Smoke at 225°F for 30 minutes.
- Garnish with fresh chives and serve.
Notes
- Peel potatoes for smoother, more consistent texture
- Use a potato ricer for silkiest texture, but hand mashing works too
- Smoke garlic at 400°F, not lower temperatures, for faster caramelization
- Always grate cheese fresh; pre-shredded contains anti-caking agents
- Warm cream before adding to keep potatoes hot
- Mix thoroughly to evenly distribute garlic and cheese
- Cherry wood pellets recommended but any type works
Nutrition
Calories: 418kcalCarbohydrates: 40gProtein: 5gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 63mgSodium: 140mgPotassium: 978mgFiber: 5gSugar: 2gVitamin A: 767IUVitamin C: 45mgCalcium: 45mgIron: 2mg
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