Dutchess Potatoes With Gouda Cheese

I don't know about you, but every time I make mashed potatoes I make enough for a small army.  This is a perfect way to use up the leftovers and they are super tasty as well.

2 c Leftover Mashed Potatoes 
I make mashed potatoes like this: Peel 4 -6 Yukon Gold Potatoes, Cut into large chunks and place in a pot with 1 Tbsp of Kosher Salt and cover with water.  Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Drain potatoes and mash using a potato ricers. Combine the mashed potatoes in a pot over low heat with 2 - 3 Tbsp Butter, 1/3 c Milk, 1/4 c Sour Cream.  Add a bit more milk if needed. Season with Kosher Salt and Fresh Ground Black Pepper. Yum!)

1 egg
1 c Gouda Cheese - Grated
Black Lava Sea Salt For Garnish (or other course salt)


Pre-heat oven to 400 degrees. Line a cookie sheet with parchment paper.

In a bowl mix together room temperature mashed potatoes, egg and Gouda cheese.  Either scoop tennis ball size mounds of potatoes or pipe using a large star tip onto the cookie sheet. Sprinkle with a pinch or two of Black Lava Sea Salt or other course salt.

Bake for 20 – 30 minutes or until outside starts to turn golden brown and crispy.

Makes about 6 tennis ball size servings.

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