Goat Cheese Mashed Potatoes
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I’ve made you Goat Cheese Mashed Potatoes! This side dish is absolutely wonderful for the holidays and it’s easy to make. Yukon gold potatoes are boiled with garlic until tender then mixed with herb goat cheese, butter, sour cream, half-and-half, salt and pepper then topped with Parmesan cheese and baked until golden brown. YUM!
Who doesn’t love mashed potatoes? They’re a popular side dish for the holidays and they go with just about any type of holiday meal. I love all types of mashed potatoes, but I do have to say these Goat Cheese Mashed Potatoes are insanely delicious. You will be surprised how easy these are to make and just how delicious they are. Let’s check it out!
The Ingredients:
- Yukon gold potatoes: Yukon gold potatoes are often preferred in mashed potatoes because of their texture, flavor and versatility. They have creamy texture due to the medium starch content, rich in flavor, golden in color and mash without becoming overly sticky.
- Garlic: Lots of garlic is used in this recipe for flavor! Potatoes and garlic just go together!
- Herb goat cheese: Using already flavored goat cheese enhances these potatoes and you don’t need to purchase herbs separately! I love the tang it adds to the buttery potatoes as well!
- Butter: A little butter adds flavor!
- Sour cream: Sour cream helps make these super creamy!
- Half-and-half: Half-and-half adds richness and helped blend all the ingredients together.
- Salt and Pepper: Quite a bit of salt and pepper help flavor the entire dish.
Substitutions:
You are welcome to substitute ingredients as necessary! Here are a couple of options to make these Goat Cheese Mashed Potatoes a little lighter.
- You can use reduced-fat sour cream or even Greek yogurt. Please know that the Greek yogurt has a sharper flavor than sour cream so the potatoes may come out a little tangier. I also suggest using a high fat Greek yogurt so the potatoes are not runny.
- You don’t have to use half-and-half. A whole milk or reduced-fat milk could be used in its place.
How to make goat cheese mashed potatoes:
Here are the steps to make goat cheese mashed potatoes. The process is pretty easy!
Tips for success:
- Use Yukon Gold Potatoes and take the time to peel well and dice evenly so they cook evenly.
- Make sure all the ingredients are room temperature so they mix well.
- Use a potato processor if you can! It’s so easy to use and ensures that you don’t over-mix the potatoes.
- If you don’t have a potato processor, you can mash with a fork, mashing tool, or mixer. Just careful to not over-mix the potatoes.
- Prepare and measure all the ingredients before making the recipe. This helps reduce messes and mistakes.
There you have it! These indulgent Goat Cheese Mashed Potatoes are to die for! This side dish can be paired with all sorts of meals, like Filet Mignon, Homemade Meatloaf, Honey Mustard Chicken, and Roasted Beef Tenderloin. Enjoy!
Goat Cheese Mashed Potatoes
Goat cheese mashed potaotes are absolutely delicious and simple to make. Yellow potatoes are boiled with garlic until tender then mashed with herb goat cheese, butter, sour cream, half-and-half, salt and pepper then topped with parmesan cheese and baked until golden brown. This is a wonderful side dish for the holidays!
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into 1 inch chunks
- 5 large garlic cloves, peeled
- 6 ounces herb goat cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 1/2 cups sour cream, room temperature
- 1/2 cup half-and-half, room temperature
- 1/2 cup grated parmesan cheese
- 2 tablespoons + 1 teaspoon salt, divided
- 2 teaspoons black pepper
Instructions
- Preheat oven to 375 degrees F.
- Place the peeled potatoes, garlic cloves, and 1 tablespoons salt in a large pot and fill with water just until the potatoes are covered. Bring to a boil over high heat, then reduce to a simmer for 20 minutes or until potatoes are very tender.
- Drain the potatoes and garlic. If you have a potato masher, process the potatoes into a large bowl. Immediately add the butter, goat cheese, half-and-half, sour cream, 4 teaspoons salt, 2 teaspoon black pepper and stir well. If you don't have a potato masher, you can use a hand-held mixer but do not over-mix -- simply add the ingredients listed above and mix until smooth.
- Pour the mixture into a 9x12 baking dish and smooth out the top. Evenly sprinkle parmesan cheese over top and bake for 30-40 minutes until the top is golden brown. Use your broiler for a few minutes if needed to acheive a golden top. Serve warm!
Notes
Potatoes can be made the day before and re-heated. Or you can make them the day before and bake them before you eat. They are good for 3 days covered in the refrigerator.
Recipe slightly adpated from Ina Garten.
