Feeling brave, I decided to veer off course, making up my own recipe but using the copycat recipe as inspiration. I started with my basic mashed/smashed potato recipe (unpeeled red potatoes, butter, warmed milk) and added gouda and horseradish a little at a time. The results were perhaps the most decadent and divine potatoes I'd ever had. If the chicken marsala had not been so good, the potatoes just might have upstaged the entire meal.
After many requests, I finally got around to writing down my recipe so that you folks can enjoy it too. I will say, this is a mighty rich dish. These potatoes are probably a little over-the-top for your typical weeknight meal, but they are absolutely perfect to roll out for a sit-down dinner or holiday spread. The gouda, while subtle, adds an amazing texture, and the horseradish, while undetectable to the unknowing guests, provides that little extra pop. (The "secret ingredient" if you will.)
With the last days of winter upon us, whip up these potatoes before it's too late. I can't think of a better excuse to throw a party and enjoy a hearty meal with friends.
Smashed Potatoes with Gouda and HorseradishServes 6-8
3 pounds unpeeled red potatoes, cut into eighths
1 tablespoon kosher salt
3 tablespoons unsalted butter
1 cup whole or 2% milk
2 cups shredded gouda (about 6 ounces)
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper, to taste
Place potatoes and salt in a large stock pot and cover with water. Bring to a boil and cook potatoes until very tender when pricked with a sharp knife. (This could be anywhere from 20-30 minutes depending on the size of the potatoes.) Drain and return to the pot.
In a medium saucepan, heat the butter and milk over medium heat until butter is melted and milk is warmed through. Stir the milk mixture into the (still hot) potatoes, followed by the gouda and horseradish. Using a potato masher, smash the potatoes until thick and creamy, with a few small chunks of potatoes throughout. Season with kosher salt (2 1/2 teaspoons was the perfect amount for me) and lots of freshly ground pepper.
(Images: Nealey Dozier)