I made up this recipe after sampling something very similar at Zed451 in Chicago. After one bite I begged our waiter to tell me what was in their unbelievable mashed potatoes. Luckily he liked me and revealed the secret ingredient: GOUDA. After a couple of attempts, I think this recipe is pretty close. It's the perfect comfort food in the cold months of winter. I served this with broiled ribeyes because our grill is currently covered in snow!
6 Large Yukon Gold Potatos
3/4 Cup of Whole Milk
1/2 Stick of Butter
1 Cup of Shredded Gouda (1/4 cup reserved)
1/4 Cup of Panko Bread Crumbs
Salt & Pepper
Peel potatoes and chop into 1 inch pieces. Simmer potatoes in water until fork tender (about 15 to 20 minutes). Drain potatoes and return to hot pan. Add milk and butter and mash. Fold in 3/4 cup of shredded Gouda. Pour into a casserole dish. Toss remaining 1/4 cup of Gouda and panko bread crumbs and sprinkle this mixture on top of the potatoes. Either cook on 425 degrees until top is golden brown. If you are in a rush, you can just place the potatoes under the broiler for 1-2 minutes.
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