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Copycat Cheesecake Factory's Mashed Potatoes
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Follow the Cheesecake Factory's lead and add a touch of horseradish in your mashed potatoes. The spicy bite along with creaminess from the gouda makes a marvelous mashed potato dish.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
ingredients
4 cups cubed red potatoes
1/2 cup butter, softened
1 teaspoon salt, or to taste
1 tablespoon prepared horseradish, or to taste
1 cup shredded Gouda cheese
directions
Place the potatoes in a pan of boiling water and cook until fork-tender. Drain off the water and return the pan to the heat to dry the potatoes. Stir the potatoes gently to help any remaining water evaporate.
Add the butter and salt to the potatoes and mix with a rotary beater or potato masher just until the butter melts. Stir in the horseradish and Gouda cheese, mixing just until combined. Adjust the seasoning if needed.
recipe tips
You can also use a potato ricer or food mill in place of the rotary beater or potato masher.
Warm the butter before adding it to the potatoes for easier mixing.
Adjust the salt level gradually to avoid oversalting the dish - you can always add more, but you can't take it out.
To make the mashed potatoes richer, substitute some of the butter with heavy cream or sour cream.
Try adding a dash of nutmeg or paprika for additional flavor.
Add chopped chives or scallions as a garnish.
To make this dish ahead of time, prepare the mashed potatoes, transfer to a baking dish, cover, and refrigerate. Bake in the oven to reheat before serving.
Don't overmix the mashed potatoes, or they can turn out gummy.
common recipe questions
Can I use different potatoes for this recipe?
Russet potatoes can work well in this recipe but red potatoes will yield a creamier texture.
Why should I dry the potatoes after boiling?
Drying the potatoes after boiling helps to remove excess moisture, resulting in a creamier mashed potato texture.
Can I use a different type of cheese instead of Gouda?
You can substitute Gouda with Cheddar, Parmesan, or any other cheese you prefer for a different flavor. It won't be quite like Cheesecake Factory's version but it will still be delicious.
Can I make the mashed potatoes ahead of time?
You can make the mashed potatoes ahead of time and reheat them gently on the stove or in the microwave before serving.
How should I store leftovers?
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the mashed potatoes?
Mashed potatoes can be frozen, but the texture may change slightly upon reheating. Freeze in a freezer-safe container for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Can I add other mix-ins?
Try adding roasted garlic, crispy bacon, chopped herbs, or caramelized onions to vary the recipe.
tools needed
Large Pot: To boil the red potatoes until fork-tender. It should be large enough to hold the potatoes and sufficient water for cooking.
Colander: For draining the water from the potatoes after they are cooked. Make sure to drain them well.
Potato Masher or Rotary Beater: To mash the cooked potatoes. You can also use a food mill or ricer.
Measuring Cups and Spoons: For measuring the ingredients, including the butter, salt, and horseradish.
Mixing Spoon: A sturdy spoon for mixing in the horseradish, and Gouda cheese.
Sharp Knife: To cube the red potatoes before cooking.
what goes with it?
Roast Chicken: Serve these mashed potatoes alongside herb roasted chicken thighs. The creaminess and subtle spice of the potatoes balance the juicy, savory flavor of the chicken.
Beef Brisket: Pair with slow-cooked beef brisket. The richness of the meat matches with the creamy, horseradish-infused potatoes.
Grilled Salmon: These mashed potatoes can bring out the best in a grilled salmon dish. The mild smokiness of the fish contrasts lovely with the kick and creaminess of the potatoes.
Braised Short Ribs: A plate of braised short ribs just begs for these mashed potatoes. The savory sauce and tender meat meld perfectly with the creamy Gouda potatoes.
Caramelized Onions: Top the mashed potatoes with caramelized onions for added sweetness and a delicious textural contrast.
Sauteed Kale: Serve with a side of sauteed kale dressed in lemon. The bitterness of the greens can offset the creaminess of the potatoes.
Bacon Bits: Sprinkle crispy bacon bits on top for a savory crunch.
Gravy: Make a meal out of the potatoes by topping them with a hearty hamburger gravy.
Cheddar Cheese: A sprinkle of sharp cheddar on top right before serving can add an extra layer of flavor that pairs well with the Gouda.
Roasted Garlic: Incorporate roasted garlic into the mashed potatoes for an added layer of depth and flavor.
Creamed Spinach: Serve a side of creamed spinach for an extra pop of flavor.
nutrition data
426 calories, 31 grams fat, 28 grams carbohydrates, 11 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
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reviews & comments
June 23, 2016
I have tried this recipe twice. Very disappointing.. The red potatoes turned out gummy both times and it was not due to overcooking or over working. I added milk to thin them up a little bit without success. I think the ratio of 1 c of cheese to 4 C potato may be too much due to the only liquid in this recipe is the melted butter. Next time I am going to use good ole russet potatoes. These did not taste anything like the Cheesecake Factory mashed potatoes.......those are fantastic!
Actually, the main causes for gummy mashed potatoes is overmixing them when using a mixer or over cooking them. I would recommend draining them VERY well and then mixing them lightly or even just use a potato masher instead. I personally don't like using a mixer for mashed potatoes but that is what this particular recipe calls for. Lots of our users have had great success with this recipe and so have we when we tested it so I would recommend my suggestions above.
November 5, 2013
I skipped the horseradish entirely. It was very good with the gouda. Wouldn't have thought of using that type of cheese!
June 26, 2013
I agree that they should have a little less horseradish but otherwise I think they are good mashed potatoes. I haven't had them at cheesecake factory so I can't comment on that.
March 29, 2011
My family absolutely LOVES these potatoes! I have made them for guests who have referred to them as "crack", since they can't stop eating them and can never figure out what is in them that makes them taste so wonderful! I highly recommend trying them and sharing them with guests, I promise they will be a BIG hit!
December 14, 2010
This potatoes tastes great,I don't think they taste like CCF , I put half the cheese and 1 tsp of horseradish after reading reviews, they came out really good,even my picky 6 year old girl likes it.
October 13, 2007
i don't know if it tastes EXACTLY like the CF one but its pretty good. I never would have thought to put these ingredients together but they really do compliment each other very nicely. I followed it exactly and you all are right - the horseradish is too overpowering. When mixing the horseradish in just add it in slowly while tasting until you think think it's ideal.
June 10, 2006
Very good. I'd prefer them with a little less horseradish. Look and taste a lot like the ones from the Cheesecake Factory.