Dutch Potatoes, potatoes so good they are practically a meal on their own!

If you are looking for a dish of mashed potatoes that actually makes the meal, look no further! Dutch Potatoes will knock your socks off because they are creamy, full of additional vegetables, and finished off with sauteed onions and smoked Gouda cheese... 

I have been making Dutch Potatoes for years, and we never get tired of them! 

What exactly are Dutch Potatoes? They are a creamy bowl of mashed potatoes with added carrots, and kale or spinach if you prefer. Once cooked and drained these lovely vegetables are finished off with a little milk, some sautéed onions, a roasted red pepper, diced and cubes of smoked Gouda Cheese. 

Honestly, they are more than just good, they are totally delicious! They also go together fairly quickly as well, making them perfect for those busy times as well. While the vegetables are cooking, sauté the onions and dice the cheese. yes there is that roasted red pepper to deal with, but it is totally something you could prepare the day before.

Mash until chunky and stir everything else in...

Once the cooked vegetables are drained, mash them, but leave them a bit chunky. Stir in some whole milk (or you could go big time and use some half and half...), the sautéed onions, roasted red pepper pieces, and the cubes of Smoked Gouda. 

Pile them into a bowl immediately and that way when you dish up these creamy, delicious, vegetable-filled potatoes, you will come across the Smoked Gouda cubes of cheese, where they will have melted into creamy little pockets of delicious smoky flavor.  

Dutch Potatoes do not need gravy! They are a complete side dish and go perfect with something as simple as meatloaf! They are also wonderful as part of a larger meal where several different side dishes are offered. But I can tell you this right now, the Dutch Potatoes will be eaten first...

Why are they called Dutch Potatoes?

These delicious potatoes were discovered on a delightful blog called Kayotic Cooking, Kay lived in Holland. And while it appears Kay is no longer an active blogger, these potatoes were meant to be enjoyed! It seemed only fitting that I call them Dutch Potatoes, to thank her for this delightful recipe! 

Some additional thoughts on this recipe:

You will need a roasted red pepper for this dish. I like to keep several in the freezer ready to go, but if I run out, I will roast the pepper for this dish the day before, and have it ready to go. 

If you do not like Gouda cheese medium cheddar will work, and smoked cheddar would be better...

Ingredients needed for this recipe:

• potatoes
• carrots
• kale
• onion
• butter
• milk
• salt 
• Smoked Gouda Cheese
• roasted red pepper

You will also need the following:

• kitchen knife
• cutting board
• small saute pan
• large saucepan with lid
• potato masher
• serving bowl

Now we are ready to begin!

Dutch Potatoes

from Kayotic Kitchen

Updated: 12.16.2023

6 medium potatoes

3 large carrots

1 bunch kale, I use Tuscan Kale for this recipe

1 onion

2 T butter

1 t salt 

milk, as needed

1 roasted red pepper*

1 c diced Smoked Gouda Cheese, or regular Gouda if preferred

additional salt and pepper to finish

Peel the potatoes and the carrots set aside. Wash and chop the kale. Slice the carrots, and cut the potatoes into large chunks. 

In a large saucepan, place the kale on the bottom, the carrots on the kale with the potatoes on top. Cover with water, add 1 teaspoon of salt, cover with a lid. 

Bring to a boil, reduce the heat to medium, cook until tender, 20 minutes or so. Drain well. 

While the vegetables are cooking, dice the onion. Melt 2 tablespoons of butter in a sauté pan, add the diced onion, sauté over medium heat (adjust as needed to not scorch the onions) until tender and golden brown. 

Take care not to over-brown the onions, you want golden brown. Set aside. Dice the roasted red pepper set aside. Dice the Smoked Gouda Cheese set aside.

 

Coarsely mash the vegetables, add 1/4 cup milk to the mashed vegetables. Stir gently adding more milk if needed for a creamy texture. 

Taste for seasonings, adjust if needed. Stir in the sautéed onions, roasted pepper, and the Smoked Gouda Cheese. Spoon potatoes into a serving bowl, and enjoy!

Storage options for Dutch Potatoes. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Dutch Potatoes has been included below. 

Note:* we keep roasted red peppers in the freezer, individually wrapped to remove one at a time, as needed. They thaw quickly in the microwave, are easily peeled and de-seeded. 

You may also enjoy: 

Mashed Potatoes, no drain and Instant Pot Easy!

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Printable "copy and paste" version:

Dutch Potatoes

from Kayotic Kitchen

Updated: 12.16.2023

6 medium potatoes

3 large carrots

1 bunch kale, I use Tuscan Kale for this recipe

1 onion

2 T butter

1 t salt 

milk, as needed

1 roasted red pepper*

1 c diced Smoked Gouda Cheese, or regular Gouda is preferred

additional salt and pepper to finish

Peel the potatoes and the carrots set aside. Wash and chop the kale. Slice the carrots, and cut the potatoes into large chunks. In a large saucepan, place the kale on the bottom, the carrots on the kale with the potatoes on top. Cover with water, add 1 teaspoon of salt, cover with a lid. Bring to a boil, reduce the heat to medium, cook until tender, 20 minutes or so. Drain well. 

While the vegetables are cooking, dice the onion. Melt 2 tablespoons of butter in a salute pan, add the diced onion, sauté over medium heat (adjust as needed to not scorch the onions) until tender and golden brown. Take care not to over-brown the onions, you want golden brown. Set aside. Dice the roasted red pepper set aside. Dice the Smoked Gouda Cheese set aside. 

Coarsely mash the vegetables, add 1/4 cup milk to the mashed vegetables. Stir gently adding more milk if needed for a creamy texture. Taste for seasonings, adjust if needed. Stir in the sautéed onions, roasted pepper, and the Smoked Gouda Cheese. Spoon potatoes into a serving bowl, and enjoy!

Storage options for Dutch Potatoes. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe. 

* we keep roasted red peppers in the freezer, individually wrapped to remove one at a time, as needed. They thaw quickly in the microwave, are easily peeled and de-seeded. 

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