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Goat Cheese Mashed Potatoes

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Rich and creamy mashed potatoes made with tender potatoes, soft goat cheese, butter, and warm milk or cream. The tangy goat cheese gives this comforting side dish an extra layer of savory flavor.

Ingredients

  • Yukon Gold or Russet potatoes
  • Soft goat cheese
  • Unsalted butter
  • Whole milk or heavy cream
  • Salt
  • Freshly ground black pepper
  • Fresh chives, optional
  • Fresh thyme, optional
  • Extra butter for serving, optional

Instructions

  1. Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot, cover with cold water by about 1 inch, and generously season the water with salt.
  2. Bring the potatoes to a boil, reduce the heat, and simmer for 15 to 20 minutes, or until completely tender and easily pierced with a fork or knife.
  3. Drain the potatoes thoroughly and return them to the warm pot. Place over very low heat for 1 to 2 minutes, gently shaking the pot to help excess moisture evaporate.
  4. While the potatoes cook, gently warm the milk or cream with the butter until the butter melts. Do not boil.
  5. Mash the hot potatoes with a potato masher for a rustic consistency or pass them through a potato ricer for a smoother texture. Avoid using a blender or food processor.
  6. Add the softened goat cheese and gradually pour in the warm milk and butter mixture. Gently fold until the goat cheese melts and the potatoes are creamy. Season with salt and freshly ground black pepper to taste.
  7. Transfer to a serving bowl and garnish with chopped chives or thyme if desired. Finish with an additional pat of butter and serve warm.

Notes

  • Yukon Gold potatoes create naturally creamy mashed potatoes, while Russets produce a lighter, fluffier texture. A combination of both can also be used.
  • Drain and briefly dry the cooked potatoes in the warm pot to remove excess moisture and improve their texture.
  • Use warm milk or cream so the potatoes remain hot while mixing.
  • Avoid using a blender or food processor because excessive mixing can release too much starch and make the potatoes gummy.
  • For variations, add roasted garlic, fresh herbs, grated Parmesan, or browned butter.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat gently with a splash of milk or cream and additional butter to restore the creamy consistency.

Nutrition

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