Goat Cheese Mashed Potatoes recipe

Olivia

The heart behind Homestyle Cooks

I still remember the first time I tentatively placed a bowl of these Goat Cheese Mashed Potatoes on the holiday table. Mashed potatoes are practically sacred in our family, usually a bastion of buttery, creamy tradition. Introducing goat cheese felt like a culinary gamble. Would the tangy newcomer be welcomed or shunned? The initial reactions were curious silence, followed by tentative spoonfuls. Then came the murmurs, the “Oh, what is that?” and finally, the enthusiastic endorsements. The familiar comfort of perfectly fluffy mashed potatoes was still there, but elevated by this bright, tangy, slightly earthy note from the goat cheese. It cut through the richness beautifully, making them feel both luxurious and surprisingly light. Now, they’re not just accepted; they’re requested. They’ve become a new tradition, proof that sometimes a little twist on a classic can create something truly memorable. These aren’t just mashed potatoes; they’re an experience – creamy, dreamy, with a sophisticated tang that keeps everyone coming back for just one more scoop.

Why Elevate Your Mash with Goat Cheese?

Before we dive into the specifics, let’s talk about why goat cheese works so incredibly well in mashed potatoes. Traditional mashed potatoes rely heavily on butter and cream for richness and flavor. While undeniably delicious, they can sometimes feel one-note or overly heavy.

Goat cheese, specifically the soft, creamy chèvre style often used in recipes like this, introduces a completely different dimension:

  1. Tanginess: This is the star characteristic. Goat cheese possesses a bright, distinct tanginess that cuts through the richness of the potatoes and butter. It adds a layer of complexity that standard mashed potatoes lack, preventing palate fatigue.
  2. Creaminess: High-quality goat cheese melts beautifully into the hot potatoes, contributing an additional layer of luxurious creaminess that complements the butter and milk/cream. It creates a velvety texture that’s simply divine.
  3. Earthy Undertones: Beyond the tang, goat cheese often has subtle earthy or grassy notes (depending on the specific cheese). This adds a subtle depth and sophistication to the final dish.
  4. Unique Flavor Profile: It simply tastes different! It transforms a familiar comfort food staple into something slightly more gourmet and unexpected, making it perfect for special occasions or just elevating a weeknight meal.

Pairing the familiar comfort of potatoes with the exciting profile of goat cheese creates a culinary synergy that truly works. It’s familiar enough to be comforting, yet different enough to be exciting.

Choosing Your Star Ingredients: The Foundation of Flavor

Great mashed potatoes start with great ingredients. While this recipe is relatively simple, the quality of each component significantly impacts the final result.

The Potatoes: Starch is Key

The type of potato you choose is arguably the most critical decision. You’re looking for potatoes high in starch and low in moisture, as these break down into a fluffy, absorbent texture rather than becoming gluey or watery.

  • Russets (Idaho Potatoes): Often considered the gold standard for mashing. They are high in starch, have a floury texture when cooked, and mash up light and fluffy. They readily absorb the butter, cream, and goat cheese. Their skin is thick, so peeling is essential.
  • Yukon Golds: A fantastic all-around potato, Yukon Golds are medium-starch. They offer a naturally buttery flavor and a denser, richer, almost velvety texture compared to Russets. They mash beautifully and don’t require as much added fat to taste rich. Their thinner skin means you can leave some on for a more rustic texture if desired (though traditionally peeled for smoother mash). Many chefs prefer Yukon Golds for their inherent flavor and creaminess.
  • Avoid Waxy Potatoes: Potatoes like Red Bliss, Fingerlings, or New Potatoes are low in starch and high in moisture. They hold their shape well when cooked, which is great for potato salads or roasting, but terrible for mashing. They tend to become gluey and paste-like when mashed. Stick to Russets or Yukon Golds for the best results.

For this recipe, Yukon Golds are highly recommended for their inherent creaminess and buttery flavor, which pairs exceptionally well with goat cheese. However, Russets will also yield excellent, fluffy results.

The Goat Cheese: Tangy and Creamy

You’ll want a soft, fresh goat cheese, often labeled as “chèvre.” Look for logs or tubs of plain, unflavored goat cheese.

  • Log vs. Tub: Logs are often slightly firmer but crumble and melt easily. Tubs can be slightly softer and easier to whip in. Either works perfectly well.
  • Flavor Profile: Different brands can have varying degrees of tanginess and earthiness. If you’re new to goat cheese, start with a milder brand. If you love that distinctive tang, choose one known for it.
  • Freshness: Ensure the cheese is fresh for the best flavor and texture. Avoid any goat cheese that looks dry or discolored.
  • Temperature: Bringing the goat cheese to room temperature before adding it to the hot potatoes helps it melt and incorporate more smoothly.

The Supporting Cast: Fat and Liquid

  • Unsalted Butter: Using unsalted butter allows you to control the final seasoning precisely. Quality butter with a higher fat content will add more flavor and richness. Let it soften slightly for easier incorporation.
  • Heavy Cream or Whole Milk (or a Mix): This is crucial for achieving a creamy consistency.
    • Heavy Cream: Provides maximum richness and a luxurious, velvety texture. Ideal for special occasions.
    • Whole Milk: Offers a lighter, but still creamy, result. A good everyday option.
    • Half-and-Half: A good compromise between the richness of cream and the lightness of milk.
    • Warming is Key: Always warm your milk or cream gently before adding it to the potatoes. Adding cold liquid can cool down the potatoes, hindering absorption and potentially leading to a less smooth texture.
  • Salt and Pepper: Essential for bringing out all the flavors.
    • Kosher Salt or Sea Salt: Use for seasoning the cooking water and adjusting the final mash. Its larger crystals make it easier to control seasoning.
    • Freshly Ground Black Pepper: Offers a much more pungent and complex flavor than pre-ground pepper. White pepper can be used for a less speckled appearance, but black pepper offers a classic flavor pairing.

Goat Cheese Mashed Potatoes: The Recipe

(Yields: 6-8 servings | Prep time: 20 minutes | Cook time: 20-25 minutes)

This recipe balances the fluffy texture of perfectly cooked potatoes with the rich tang of goat cheese and creamy butter.

Ingredients:

  • 3 pounds (about 1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1 ½ teaspoons Kosher salt, plus more for seasoning the cooking water and tasting
  • ½ cup (1 stick / 113g) unsalted butter, cut into pieces, at room temperature
  • 4 ounces (about ½ cup / 113g) soft, fresh goat cheese (chèvre), crumbled, at room temperature
  • ½ cup (120ml) heavy cream or whole milk (or a combination), warmed
  • ½ teaspoon freshly ground black pepper, or to taste
  • Optional Garnishes: Fresh chives (chopped), fresh parsley (chopped), flaky sea salt, extra black pepper, a drizzle of olive oil, or a small knob of butter.

Step-by-Step Instructions for Perfect Mash

Follow these steps carefully for the ultimate creamy, tangy mashed potato experience.

1. Prepare the Potatoes:
* Peel the potatoes thoroughly (unless using Yukon Golds and desiring a rustic texture, in which case scrub them very well).
* Cut the potatoes into uniform chunks, approximately 1.5 inches in size. Uniformity is key ensures even cooking, preventing some pieces from becoming mushy while others remain hard.
* Rinse the cut potatoes under cold running water for about 30 seconds. This removes excess surface starch, which is a crucial step in preventing gluey mashed potatoes.

2. Boil the Potatoes:
* Place the rinsed potato chunks in a large pot or Dutch oven.
* Cover the potatoes with cold water by at least one inch. Starting with cold water helps the potatoes cook more evenly from the outside in.
* Add a generous amount of salt to the water (about 1 tablespoon per 4 quarts of water is a good starting point). Salting the water seasons the potatoes from the inside out as they cook.
* Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium or medium-low to maintain a steady simmer. Boiling too vigorously can cause the potatoes to knock against each other and break apart unevenly.
* Simmer uncovered for 15-20 minutes, or until the potatoes are perfectly tender. Test by piercing a chunk with the tip of a paring knife or a fork – it should slide in and out with very little resistance, and the potato chunk should easily fall off the fork. Do not overcook, as waterlogged potatoes make for a watery mash.

3. Drain and Dry the Potatoes:
* Once tender, carefully drain the potatoes thoroughly in a colander. Any excess water will dilute the flavor and negatively impact the texture.
* Return the drained potatoes to the warm, empty pot. Place the pot back on the burner (turned off, but still warm) for about 1-2 minutes. Shake the pot gently. This step allows excess moisture to evaporate, ensuring a fluffier final product. You should see steam rising from the potatoes.

4. Warm the Liquids:
* While the potatoes are draining/drying, gently warm the heavy cream or milk in a small saucepan over low heat or in the microwave. Do not boil it; just warm it through. Warmed liquid incorporates much better into the hot potatoes.

5. Mash the Potatoes:
* Now it’s time to mash! The tool you use matters:
Potato Ricer or Food Mill: These are the best tools for the fluffiest, smoothest texture. They push the potato through small holes, breaking it down without overworking the starch. Rice the hot, dried potatoes directly back into the pot or a large bowl.
Handheld Potato Masher: A classic choice. Works well, especially for a slightly more textured mash. Mash thoroughly until no large lumps remain, but avoid excessive mashing.
Avoid: Do not use a food processor or an electric hand mixer. These incorporate too much air and overwork the potato starch, inevitably resulting in a dense, gluey, wallpaper-paste consistency.
* Mash the potatoes until they are relatively smooth but before adding any liquids or fats.

6. Incorporate Fats and Cheese:
* Add the room temperature butter pieces and the crumbled room temperature goat cheese to the hot mashed potatoes.
* Use a sturdy spoon or spatula to gently fold and stir the butter and goat cheese into the potatoes until they are mostly melted and combined. The heat from the potatoes should do most of the work.

7. Add Warm Liquid and Season:
* Gradually pour the warmed cream or milk into the potato mixture while gently stirring or folding. Start with about half the liquid, incorporate it, and then add more as needed until you reach your desired consistency. You might not need all the liquid, or you might need slightly more depending on the potatoes.
* Stir just until everything is combined and the mashed potatoes are smooth and creamy. Again, avoid overmixing.
* Taste the mashed potatoes. Add the 1 ½ teaspoons of Kosher salt (or start with less and add more) and the ½ teaspoon of freshly ground black pepper. Stir gently to combine.
* Taste again and adjust seasoning as needed. Mashed potatoes often require more salt than you might think to truly shine. The tanginess of the goat cheese also balances well with adequate seasoning.

8. Serve:
* Transfer the creamy Goat Cheese Mashed Potatoes to a warm serving bowl.
* Garnish generously if desired (see “How to Serve” section below). Serve immediately while hot.

Nutrition Facts (Approximate)

  • Servings: 6-8
  • Calories per serving (approximate): 300-400 calories (This can vary significantly based on the exact type and amount of potatoes, butter, cream/milk, and goat cheese used).

Disclaimer: Nutritional information is an estimate only, calculated using standard ingredient databases. Actual values may vary.

Preparation and Cook Time Breakdown

  • Preparation Time: 20 minutes (Includes peeling, chopping, rinsing potatoes, measuring other ingredients)
  • Cook Time: 20-25 minutes (Time for potatoes to boil until tender)
  • Mashing & Mixing Time: 5-10 minutes
  • Total Time: Approximately 45-55 minutes

How to Serve Goat Cheese Mashed Potatoes

These mashed potatoes are versatile enough for a weeknight dinner yet special enough for a holiday feast. Here are some serving ideas:

As a Side Dish: They pair beautifully with a wide variety of main courses:

  • Roasted Meats:
    • Roast Chicken or Turkey (especially for Thanksgiving or Christmas)
    • Beef Tenderloin or Prime Rib
    • Pork Loin or Pork Chops (grilled or pan-seared)
    • Lamb Chops or Roasted Leg of Lamb
  • Pan-Seared or Grilled Items:
    • Steak (Ribeye, Sirloin, Filet Mignon)
    • Salmon or other flaky white fish (Cod, Halibut)
    • Scallops
  • Braised Dishes:
    • Beef Short Ribs
    • Coq au Vin
    • Pot Roast
  • Vegetarian Mains:
    • Mushroom Wellington
    • Lentil Loaf
    • Roasted Vegetable Tart

Garnishes: Elevate the presentation and add complementary flavors:

  • Fresh Herbs:
    • Chopped fresh chives (classic and delicious)
    • Chopped fresh parsley (adds freshness)
    • Fresh thyme leaves (earthy complement)
    • A touch of fresh rosemary (use sparingly, it’s potent)
  • Texture and Richness:
    • A drizzle of good quality extra virgin olive oil
    • A final knob of butter melting on top
    • Flaky sea salt (like Maldon) for crunch and presentation
    • Extra freshly ground black pepper
  • Savory Additions:
    • Crispy bacon bits or pancetta
    • Caramelized onions
    • Crispy fried shallots or onions
  • Spice:
    • A light dusting of smoked paprika or sweet paprika for color

Presentation:

  • Serve in a warm bowl to keep them hot longer.
  • Use the back of a spoon to create attractive swirls on top.
  • Create a well in the center to pool melted butter or olive oil.
  • Sprinkle garnishes evenly over the top just before serving.

Additional Tips for Mashed Potato Perfection

  1. Room Temperature Ingredients: Besides warming the milk/cream, having the butter and goat cheese at room temperature helps them incorporate smoothly and evenly into the hot potatoes without cooling them down drastically. Cold clumps are harder to melt and distribute.
  2. Don’t Waterlog the Potatoes: Drain the potatoes extremely well after boiling. Excess water is the enemy of fluffy, flavorful mash. The extra step of returning them to the warm pot to steam off moisture makes a noticeable difference.
  3. Seasoning is Crucial (and Layered): Don’t just rely on salting at the end. Salt the cooking water generously to season the potatoes from within. Then, taste and adjust the seasoning after adding the butter, goat cheese, and cream/milk, as these ingredients will affect the overall saltiness. Taste, season, taste again!
  4. Use the Right Tool for Mashing: As emphasized before, a ricer or food mill guarantees the smoothest, fluffiest results by breaking down the potatoes without activating too much starch. If using a masher, work efficiently but gently. Absolutely avoid food processors or blenders.
  5. Work Quickly While Hot: Potatoes are best mashed while they are still piping hot. This allows the butter and cheese to melt easily and the liquid to be absorbed properly. Have all your other ingredients prepped and ready to go as soon as the potatoes are drained and dried.

Troubleshooting Common Issues

Even experienced cooks run into problems sometimes. Here’s how to fix common mashed potato woes:

  • Problem: Gluey/Pasty Mashed Potatoes:
    • Cause: Overworking the potatoes (too much mashing/mixing, using a food processor/blender) or using the wrong type of (waxy) potato. Starch granules rupture and release excess starch, creating a glue-like texture.
    • Fix: Unfortunately, truly gluey potatoes are hard to salvage completely. You can try incorporating more fat (butter, cream, even more goat cheese) to mask the texture slightly. Moving forward, use starchy potatoes (Russets/Yukons), rinse cut potatoes, don’t overcook, drain well, use a ricer/mill or mash gently, and avoid electric mixers.
  • Problem: Lumpy Mashed Potatoes:
    • Cause: Undercooked potatoes or uneven mashing.
    • Fix: If potatoes are simply undermashed, you can try mashing a bit more (gently!). If some lumps are from undercooked pieces, it’s harder to fix after cooling. You can try gently reheating the potatoes and mashing again, but be careful not to overwork them. Ensure potatoes are uniformly fork-tender before draining next time.
  • Problem: Bland Mashed Potatoes:
    • Cause: Insufficient seasoning or low-quality ingredients.
    • Fix: This is the easiest fix! Taste and add more salt and freshly ground black pepper. Ensure you salted the cooking water. Adding a bit more goat cheese or a touch more butter can also boost flavor. A sprinkle of garlic powder or onion powder can sometimes help, or fresh herbs.
  • Problem: Runny/Watery Mashed Potatoes:
    • Cause: Not draining the potatoes well enough, adding too much liquid, or using waxy potatoes that don’t absorb liquid well.
    • Fix: Try returning the pot to low heat and stirring gently for a few minutes to evaporate some excess moisture (be careful not to scorch the bottom). You can also try stirring in a small amount of potato flakes (instant mashed potatoes) or a teaspoon of cornstarch mixed with a little cold water (slurry), but this can affect the texture and flavor. The best prevention is thorough draining and adding liquid gradually.
  • Problem: Mashed Potatoes are Too Stiff/Dry:
    • Cause: Not enough liquid or fat, or potatoes were slightly over-dried after draining.
    • Fix: Gently stir in a little more warmed milk or cream until you reach the desired consistency. A touch more melted butter can also help add moisture and richness.

Make-Ahead and Reheating Instructions

Yes, you can make these delicious mashed potatoes ahead of time!

Make-Ahead:

  1. Prepare the mashed potatoes completely as directed in the recipe.
  2. Let them cool slightly, then transfer to an airtight container or an oven-safe dish.
  3. Press a piece of plastic wrap directly onto the surface of the mashed potatoes to prevent a skin from forming.
  4. Cover the container or dish tightly.
  5. Refrigerate for up to 2-3 days.

Reheating:

  • Stovetop (Recommended for smaller amounts): Place the mashed potatoes in a saucepan over low heat. Add a splash of milk or cream (about 1-2 tablespoons per couple of cups of mash). Stir frequently until heated through. Add more liquid if needed to restore creaminess. You might need to adjust seasoning.
  • Oven (Good for larger batches): Preheat oven to 350°F (175°C). Transfer cold mashed potatoes to an oven-safe dish (if not already in one). Dot the top with a few extra pieces of butter and add a splash of milk or cream. Cover tightly with foil. Bake for 20-30 minutes, or until heated through. Stir well before serving, adding more liquid if needed.
  • Microwave: Place mashed potatoes in a microwave-safe bowl. Add a splash of milk or cream. Cover loosely (allow steam to escape). Microwave on medium power (50%) in 1-2 minute intervals, stirring between each, until heated through. Stir well and add more liquid if necessary.
  • Slow Cooker: You can keep mashed potatoes warm or reheat them gently in a slow cooker set to the “Warm” or “Low” setting. Add a splash of milk/cream and stir occasionally. This is great for parties.

Note: Reheated mashed potatoes often require a bit more liquid (milk/cream) and sometimes extra butter or seasoning to regain their original texture and flavor.

Frequently Asked Questions (FAQ)

Q1: Can I use a different type of cheese instead of goat cheese?
A: Absolutely! While goat cheese provides that signature tang, you can substitute other flavorful, meltable cheeses. Consider Boursin (garlic and herb cheese), cream cheese (for extra creaminess, less tang), Gruyère (nutty), sharp cheddar (use sparingly), or even blue cheese (for a pungent kick). Each will change the flavor profile significantly, creating a different (but potentially delicious) dish. Adjust amounts based on the cheese’s intensity.

Q2: Can I make these Goat Cheese Mashed Potatoes vegan?
A: Yes, with substitutions. Use high-quality vegan butter, a creamy, unsweetened plant-based milk (like oat milk or soy milk – warm it first), and a good quality vegan goat cheese alternative or a vegan cream cheese alternative. The final flavor and texture will depend heavily on the quality of the vegan substitutes used. Ensure your chosen vegan cheese melts well.

Q3: Can I freeze Goat Cheese Mashed Potatoes?
A: While technically possible, freezing mashed potatoes can sometimes alter their texture upon thawing, making them slightly watery or grainy. Recipes rich in fat (like this one with butter, cream, and goat cheese) tend to freeze better than leaner versions. To freeze: Cool completely, transfer to airtight freezer-safe containers or freezer bags (pressing out excess air). Freeze for up to 1-2 months. Thaw overnight in the refrigerator. Reheat gently using one of the methods above (stovetop or oven recommended), adding extra liquid (milk/cream) and possibly butter/goat cheese as needed to restore creaminess. Stir very well during reheating.

Q4: What if I don’t have a potato ricer or food mill?
A: A standard handheld potato masher is your next best bet. Mash the potatoes thoroughly in the pot after draining and drying, ensuring no large lumps remain before adding the other ingredients. Work efficiently but try not to over-mash. Avoid electric mixers or food processors at all costs, as they will make the potatoes gluey.

Q5: Can I add garlic to this recipe?
A: Definitely! Garlic and goat cheese are fantastic partners. You have a few options:
Boil with Potatoes: Add 2-4 whole peeled garlic cloves to the pot when boiling the potatoes. They will soften and mash right in.
Roasted Garlic: Roast a head of garlic separately until soft and caramelized. Squeeze the roasted cloves into the potatoes along with the butter and goat cheese. This adds a deep, sweet garlic flavor.
Garlic Powder: Stir in ½ to 1 teaspoon of garlic powder along with the salt and pepper for a quick garlic hit. Start with less and add more to taste.

The Ultimate Comfort Food, Elevated

Goat Cheese Mashed Potatoes strike the perfect balance between comforting familiarity and exciting, sophisticated flavor. The creamy, fluffy texture you expect from perfect mashed potatoes is beautifully complemented by the bright tang and underlying richness of goat cheese. It’s a simple twist, yet it transforms the dish into something truly special.

Whether you’re looking to impress guests at your next dinner party, add a standout side dish to your holiday table, or simply elevate a weeknight meal, this recipe is a guaranteed winner. It’s proof that even the most beloved classics can be reimagined in delicious and delightful ways. Give them a try – like my family, you might just discover your new favorite way to enjoy mashed potatoes!

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Goat Cheese Mashed Potatoes recipe


  • Author: Olivia

Ingredients

Scale

  • 3 pounds (about 1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into uniform 1.5-inch chunks
  • 1 ½ teaspoons Kosher salt, plus more for seasoning the cooking water and tasting
  • ½ cup (1 stick / 113g) unsalted butter, cut into pieces, at room temperature
  • 4 ounces (about ½ cup / 113g) soft, fresh goat cheese (chèvre), crumbled, at room temperature
  • ½ cup (120ml) heavy cream or whole milk (or a combination), warmed
  • ½ teaspoon freshly ground black pepper, or to taste
  • Optional Garnishes: Fresh chives (chopped), fresh parsley (chopped), flaky sea salt, extra black pepper, a drizzle of olive oil, or a small knob of butter.

Instructions

1. Prepare the Potatoes:
* Peel the potatoes thoroughly (unless using Yukon Golds and desiring a rustic texture, in which case scrub them very well).
* Cut the potatoes into uniform chunks, approximately 1.5 inches in size. Uniformity is key ensures even cooking, preventing some pieces from becoming mushy while others remain hard.
* Rinse the cut potatoes under cold running water for about 30 seconds. This removes excess surface starch, which is a crucial step in preventing gluey mashed potatoes.

2. Boil the Potatoes:
* Place the rinsed potato chunks in a large pot or Dutch oven.
* Cover the potatoes with cold water by at least one inch. Starting with cold water helps the potatoes cook more evenly from the outside in.
* Add a generous amount of salt to the water (about 1 tablespoon per 4 quarts of water is a good starting point). Salting the water seasons the potatoes from the inside out as they cook.
* Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium or medium-low to maintain a steady simmer. Boiling too vigorously can cause the potatoes to knock against each other and break apart unevenly.
* Simmer uncovered for 15-20 minutes, or until the potatoes are perfectly tender. Test by piercing a chunk with the tip of a paring knife or a fork – it should slide in and out with very little resistance, and the potato chunk should easily fall off the fork. Do not overcook, as waterlogged potatoes make for a watery mash.

3. Drain and Dry the Potatoes:
* Once tender, carefully drain the potatoes thoroughly in a colander. Any excess water will dilute the flavor and negatively impact the texture.
* Return the drained potatoes to the warm, empty pot. Place the pot back on the burner (turned off, but still warm) for about 1-2 minutes. Shake the pot gently. This step allows excess moisture to evaporate, ensuring a fluffier final product. You should see steam rising from the potatoes.

4. Warm the Liquids:
* While the potatoes are draining/drying, gently warm the heavy cream or milk in a small saucepan over low heat or in the microwave. Do not boil it; just warm it through. Warmed liquid incorporates much better into the hot potatoes.

5. Mash the Potatoes:
* Now it’s time to mash! The tool you use matters:
Potato Ricer or Food Mill: These are the best tools for the fluffiest, smoothest texture. They push the potato through small holes, breaking it down without overworking the starch. Rice the hot, dried potatoes directly back into the pot or a large bowl.
Handheld Potato Masher: A classic choice. Works well, especially for a slightly more textured mash. Mash thoroughly until no large lumps remain, but avoid excessive mashing.
Avoid: Do not use a food processor or an electric hand mixer. These incorporate too much air and overwork the potato starch, inevitably resulting in a dense, gluey, wallpaper-paste consistency.
* Mash the potatoes until they are relatively smooth but before adding any liquids or fats.

6. Incorporate Fats and Cheese:
* Add the room temperature butter pieces and the crumbled room temperature goat cheese to the hot mashed potatoes.
* Use a sturdy spoon or spatula to gently fold and stir the butter and goat cheese into the potatoes until they are mostly melted and combined. The heat from the potatoes should do most of the work.

7. Add Warm Liquid and Season:
* Gradually pour the warmed cream or milk into the potato mixture while gently stirring or folding. Start with about half the liquid, incorporate it, and then add more as needed until you reach your desired consistency. You might not need all the liquid, or you might need slightly more depending on the potatoes.
* Stir just until everything is combined and the mashed potatoes are smooth and creamy. Again, avoid overmixing.
* Taste the mashed potatoes. Add the 1 ½ teaspoons of Kosher salt (or start with less and add more) and the ½ teaspoon of freshly ground black pepper. Stir gently to combine.
* Taste again and adjust seasoning as needed. Mashed potatoes often require more salt than you might think to truly shine. The tanginess of the goat cheese also balances well with adequate seasoning.

8. Serve:
* Transfer the creamy Goat Cheese Mashed Potatoes to a warm serving bowl.
* Garnish generously if desired (see “How to Serve” section below). Serve immediately while hot.

Nutrition

  • Serving Size: one normal portion
  • Calories: 300-400