It's difficult to come up with a side to pair with a gold grade wagyu prime rib, but this recipe will stand up against any plate. It’s pretty easy to make and super delicious.
One thing you might have noticed from the list of ingredients, is that this recipe makes a lot. If you want to make a smaller batch, take care to adjust the quantities listed above.
Let's get going, shall we? First up, the obvious peeling and cutting of potatoes. You want to cut them into equal sized chunks, which will speed up the cooking process. The exact size doesn't really matter, as long as they are about the same size.
Rinse the potato chunks with cold water to remove any remaining dirt, and place into a large stock pot. Fill with water, and bring it to a boil.
While the potatoes are cooking, put your heavy whipping cream, butter, and Texas Beef (or your favorite seasoning) in a sauce pot and heat it until the butter is melted. You want this mixture to be hot, but not boiling!
Your potatoes are ready when they are fork tender. At this point, drain the water, and either start mashing, whipping, or use a potato ricer to rice the potatoes into a bowl.
Once your potatoes are ready, add all the smoked gouda, as well as the heated whipping cream mixture. Don't pour all of the whipping cream mixture right away - the potatoes may not need all the liquid.
Mix everything together. If after the first round the potatoes are not creamy enough, continue to add the heavy cream mixture, to your desired consistency.
Your homemade smoked gouda mashed potatoes are ready! When you are done you should have some of the most creamy and delicious mashed potatoes you’ve ever had.
Catch you on the next recipe!
Sides / Mashed Potatoes
It's difficult to come up with a side to pair with a gold grade wagyu prime rib, but this recipe will stand up against any plate!
5 lbs of Russet potatoes
14 oz of grated smoked gouda
1 quart of heavy whipping cream
1 stick of Kerrygold salted butter
Kosmo's Q Texas Beef
Peel and cut your potatoes into about equal size chunks.
Rinse under cold water.
Fill a large stock pot with water and cook on the stove until the potato is fork or knife tender.
In the meantime, put heavy whipping cream, butter, and Texas Beef in a sauce pot and heat it until the butter is melted and the mixture is hot but not boiling.
When the potatoes are done, drain the water and mash.
Next, add all the smoked gouda and start adding the heated whipping cream mixture into the potatoes.
Mix well. If the mashed potatoes are not creamy enough, add more heavy cream.
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