Smoked Gouda and Scallion Mashed Potatoes

These mashed potatoes work with turkey and gravy but are also an inviting partner to pot roast, grilled steak, chicken or Easter ham. “They are the ultimate potato side dish with just a hint of smoky cheese and savory onion,” wrote Bench. “The cheese is used sparingly so it’s not overpowering but truly makes these potatoes great.”

Yield: 10-12 servings

INGREDIENTS

5pounds russet potatoes, peeled, cut into 2-inch pieces

4 teaspoons kosher salt, divided use

3⁄4 cup whole milk, warmed

2tablespoons unsalted butter, room temperature 3⁄4 cup (4 ounces) grated, smoked Gouda cheese 2 scallions (green onions), thinly sliced, divided use

PROCEDURE

1. Place potatoes and 2 teaspoons salt in large pot. Cover with cold water by 2 inches. Bring to boil on high heat. Reduce heat to simmer and cook until fork-tender but not falling apart, 25-30minutes. Drain in colander.

2. Rice the potatoes with a ricer, or transfer them to bowl of stand mixer, or a large bowl. With the stand mixer or an electric mixer fitted with the whisk attachment, beat potatoes on medium speed until finely crumbled. Add remaining ingredients — 2teaspoons salt, warm milk, butter, smoked Gouda and half of the scallions. Beat until just smooth, adding more milk if needed for a light, creamy texture.

3. Serve hot. Garnish with remaining scallions and, if desired, more butter.

Source: “Delicious Gatherings: Recipes To Celebrate Together,” by Tara “Teaspoon” Bench (Shadow Mountain, $34.99)

PHOTOS BY TY MECHAM Smoked Gouda and Scallion Mashed Potatoes partner well with turkey, but also pot roast, steak, chicken or ham.