Goat Cheese Mashed Potatoes
These Goat Cheese Mashed Potatoes are tangy, creamy, and loaded with flavor.
My family enjoys having a traditional Thanksgiving meal, and I love coming up with new side dishes. While the Turkey is the main act, these goat cheese mashed potatoes came in a close second next to our favorite Sausage Stuffing.
If you love the taste of goat cheese, then you will love the addition to mashed potatoes.
Ingredients
The ingredients needed are minimal, but I have a few tips to ensure these goat cheese mashed potatoes are amazing!
Potatoes– Either Russet or Yukon Gold potatoes are great for mashing. I prefer to peel the potatoes and boil them just until fork tender.
Goat Cheese– I used a plain goat cheese, but a flavored one like herb goat cheese would be delicious too.
Milk– I recommend using whole milk or half and half for a creamy and decadent mashed potatoes.
Butter– I’m using unsalted butter, and adding in salt and pepper to taste.
Tips and Substitutions
Do not over cook the potatoes, they can get gummy from overcooking. Also drain them completely. You do not want excess water in the pot before you start mashing them.
Use a potato masher, ricer, or hand mixer to mash the potatoes. Just make sure you don’t overmix them with the mixer. This can cause them to become gummy.
Have the goat cheese at room temperature so it’s easier to combine. Take it out of the refrigerator when you start boiling the potatoes.
Warm the milk or half and half just before adding it into the potatoes. This ensures the potatoes stay warm and a creamy consistency.
How to Serve and Store
Mashed potatoes are best served right after mashing them. Garnish with some chopped chives and a pat of butter for more flavor and presentation.
If you need to keep these warm, cover the dish with aluminum foil and place in a 200°F oven or warming tray for up to an hour. Another option is to place the mashed potatoes in a crockpot on the keep warm setting.
Store any leftovers in a sealed container in the refrigerator for up to 5 days.
More Thanksgiving Recipes
Main Dish: Smoked Turkey and Slow Cooker Turkey Breast
Side Dishes: Maple Brussels Sprouts, Goat Cheese Mashed Potatoes, Kale Salad with Acorn Squash, Mac n Cheese.
Desserts: Chocolate Pecan Pie, Apple Empanadas, Cranberry Ricotta Cake
Goat Cheese Mashed Potatoes
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Equipment
Ingredients
- 3 pounds Russet Potatoes Peeled and cut into similar chunks
- 2 tablespoon Butter plus more for garnishing
- 5 ounces Goat Cheese room temperature
- ½ cup Whole Milk or half and half
- Salt and Pepper to taste
- Chives for garnish
Instructions
- Remove the goat cheese from the refrigerator and place it on the counter to bring to room temperature.
- Wash potatoes, then peel and cut potatoes into even sizes.
- Place potatoes in a large pot with enough water to cover. Season water with salt, bring to a boil then simmer for 15 minutes or until potatoes are fork tender.
- Warm the milk or half and half in the microwave or on the stove. It does not need to be boiling, just warm.
- Drain potatoes, make sure all the water is gone. Add butter and begin mashing.
- Now add the goat cheese and mash until incorporated. Pour in the milk, salt, and pepper, and continue mashing until smooth. Taste for seasoning and adjust as needed.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
