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Goat Cheese Mashed Potatoes Recipe

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Goat cheese mashed potatoes are rich, fluffy, and creamy with a pleasantly tangy flavor. Butter, warm milk, fresh chives, and soft goat cheese turn classic mashed potatoes into a flavorful side dish for everyday meals or holidays.

Ingredients

  • 2 pounds Yukon Gold or russet potatoes
  • 4 ounces soft goat cheese, at room temperature
  • 4 tablespoons unsalted butter
  • 1/2 to 3/4 cup whole milk or heavy cream, warmed
  • 1 teaspoon salt, plus more for the cooking water
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley, optional
  • Extra butter or goat cheese, optional for serving

Instructions

  1. Peel the potatoes and cut them into evenly sized 1 1/2- to 2-inch chunks.
  2. Place the potatoes in a large saucepan and cover with cold water by about 1 inch. Season the water generously with salt, bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are easily pierced with a fork or knife.
  3. Drain the potatoes thoroughly and return them to the warm saucepan. Place over very low heat for about 1 minute, gently shaking the pan to help excess moisture evaporate.
  4. Remove from the heat and mash the potatoes with a potato masher or pass them through a potato ricer. Avoid overworking the potatoes.
  5. Add the butter and softened goat cheese to the hot potatoes. Stir gently until melted and evenly incorporated.
  6. Gradually add the warm milk or cream, starting with 1/2 cup and adding more as needed until the potatoes reach the desired creamy consistency.
  7. Season with salt and black pepper, then gently fold in the chives and optional parsley. Transfer to a serving bowl and garnish with extra butter, goat cheese, herbs, or black pepper if desired.

Notes

  • Yukon Gold potatoes produce naturally creamy mashed potatoes, while russets create a lighter, fluffier texture. A combination of both also works well.
  • Avoid using a blender or food processor because excessive mixing can make mashed potatoes gummy.
  • For garlic mashed potatoes, mash several cloves of roasted garlic into the potatoes with the goat cheese.
  • Fresh rosemary, thyme, parsley, chives, or grated Parmesan can be added for additional flavor.
  • For a richer version, use heavy cream instead of milk and add extra butter.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently with a splash of milk or cream to restore the creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/goat-cheese-mashed-potatoes-recipe/