There’s snow in the forecast this week. Snow. As in that dreaded white stuff that drove me to the brink of insanity last winter. So, yes, snow. In October. I really hope the forecast is wrong. It’s just too soon.

Did I mention that I donated all my winter coats to charity at the end of the winter? They were too big, so I made the decision that it was time for something fresh. But I haven’t bought a new one yet. So there’s that too.

If there was ever a time that there might be a need for comfort food, now is it. And mashed potatoes? They are total comfort food on the grand scale. Add some smoked gouda and a bit of garlic to the mix and you have decadent comfort food. Is there any better kind?

The gouda – smoked gouda, to be precise – adds so much to these potatoes. The pleasant earthy smokiness, like the lingering scent open burning in the fall (it’s not a bad thing, I swear), gives them both creaminess and that smoky flavor. There’s no need for gravy or butter — they’re perfect on their own. And the garlic? It plays a happy supporting role — not overtaking the flavor, but rounding it out.

Bliss in a bite.

I served these with Apricot-Glazed Sage and Garlic Pork Tenderloin, but they’d also be good with roasted chicken or a juicy steak.

Smoked Gouda and Garlic Mashed Potatoes
serves 6-8

2 lbs yukon gold potatoes
3 cloves garlic, peeled
1/2 cup milk
1 cup shredded smoked gouda
salt and pepper, to taste

Fill a pot with water and salt well. Bring to a boil.

Meanwhile, wash and scrub the potatoes. Then cube them. I usually go for smaller cubes so that they cook faster. Add the potatoes and garlic cloves to the boiling water and cook until the potatoes are tender (for 1/2-inch cubes, about 20-25 minutes). Drain well.

Return the potatoes to the pot and mash them with a potato masher or ricer. Stir in the milk and then sprinkle with the gouda. Let it sit for a minute. Then stir to combine. Season well with salt and pepper.

Serve immediately.