Smoked White Sweet Potato Mash with Gouda
A smoky, savory twist on classic mashed potatoes made with white sweet potatoes, smoked on a pellet grill and finished with creamy Gouda cheese. This dish skips sour cream, uses minimal cream, and is seasoned simply with salt and pepper for a perfect balance of earthy sweetness and rich cheesiness.
Equipment
- Pellet smoker
- Large pot
- Potato masher
- Large mixing bowl
Ingredients
- 3 lb White sweet potatoes peeled and cut into large chunks
- 1 cup Heavy cream use less to reach desired texture
- 4 tbsp Unsalted butter
- 1 cup Gouda cheese shredded
- Salt and Pepper to taste
Instructions
- Preheat smoker to 225°F.
- Transfer sweet potatoes chunks into a large pot of salted boiling water. Cook until fork-tender, about 15 minutes. Drain well.
- Return potatoes to the pot. Add butter and mash until smooth.
- Pour in the cream gradually while stirring, then fold in shredded Gouda until melted and incorporated. Adjust cream to your preferred texture.
- Place the mashed white sweet potatoes in a tray. Smoke for 1 hour to infuse flavor.
- Taste and season with salt and pepper. Serve hot, optionally topped with extra Gouda shavings.
Notes
- White sweet potatoes are starchier and less sweet than orange ones, pairing beautifully with Gouda’s nutty flavor.
- Skip sour cream for a lighter version.
- Try smoked Gouda if you want to double down on the smoky flavor.
- Works great as a holiday side dish or with smoked meats like salmon, brisket, or chicken.