Goat Cheese Mashed Potatoes

Ingredients

• 907 g (2 pounds)gold potatoes, peeled and quartered
• 120 ml (½ cup; 4 ounces)whole milk
• 120 ml (½ cup; 4 ounces)double cream
• 57 g (4 tablespoons)butter
• 113 g (4 ounces)goat’s cheese
• 2 teaspoonssalt, to taste

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in a large pan and cover them with about 2.5 cm (1 inch) of water. Bring to the boil, then cook for about 15 minutes, until a fork pierces them easily.

2. 2

   Warm the dairy

   While the potatoes cook, gently warm the milk and cream in a small pan over a low heat. Keep them warm until you are ready to use them.

3. 3

   Add cheese and butter

   Drain the potatoes. Cut the butter into 4–5 pieces and add it to the potatoes along with the goat’s cheese, half the salt and half the warmed milk.

4. 4

   Mash and season

   Mash the potatoes with a masher or potato ricer, gradually adding the remaining milk. Add the remaining salt to taste and serve. You may not need all the milk and cream if your potatoes weigh less than 907 g or you prefer a drier mash.

What are goat cheese mashed potatoes?

Mashed potatoes are a familiar American side dish, made by cooking potatoes until tender and mashing them with dairy. This version adds goat’s cheese for a tangy note alongside the buttery, creamy texture.

Gold potatoes work well because their naturally smooth, tender flesh mashes readily. Warming the milk and cream before adding them also helps keep the mash hot as you work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 12g protein, 30g carbs, 29g fat.

The potatoes provide most of the carbohydrates, while the butter, cream and goat’s cheese contribute much of the fat. The goat’s cheese and milk also supply protein. Pair a serving with vegetables and a lean protein for a more balanced plate.

Choosing the potatoes

Gold potatoes: Yukon Gold, yellow or butter potatoes are all suitable. Peel and quarter them so the pieces cook evenly.

Warming the dairy

Milk and cream: Warm them gently over a low heat while the potatoes boil. Keep the mixture warm, but avoid letting it boil.

Getting the texture right

Add gradually: Begin with half the warm milk, then add more a little at a time as you mash. The amount needed can vary with the potatoes and how soft or dry you like your mash.

Mash gently: A potato masher or ricer gives you control over the texture. If using an electric hand mixer instead, mix only until combined; too much beating can make the potatoes gluey.

Checking doneness

Tender potatoes: After about 15 minutes of boiling, pierce a piece with a fork. It should go in easily before you drain the pan.

Serving the mash

Serve the potatoes warm as a side with roast chicken, vegetables or a savoury pie. Their rich, tangy flavour also pairs well with simply cooked greens.

Recipe notes & tips

• Cut the potatoes into similarly sized quarters so they cook at about the same rate.
• Start checking the potatoes for tenderness around the 15-minute mark.
• Warm the milk and cream while the potatoes boil to keep the mash hot.
• Reserve some of the warmed dairy until you can judge the texture.
• Taste before adding all the remaining salt, since goat’s cheese can be savoury.

Variations

• Add chives: Stir finely chopped chives through the mash just before serving.
• Add garlic: Mash in a little roasted garlic for a mellow savoury flavour.
• Use another potato: Choose another floury potato variety, adjusting the dairy as needed.
• Add black pepper: Season with freshly ground black pepper to complement the goat’s cheese.

Common mistakes to avoid

• Adding all the dairy at once: Add it gradually so you can stop when the mash reaches your preferred consistency.
• Over-mixing: Use a masher or ricer, or mix briefly with a hand mixer, to avoid a gluey texture.
• Uneven potato pieces: Cut them to a similar size so they become tender together.
• Boiling the dairy: Warm the milk and cream gently over low heat rather than letting them boil.
• Salting too soon: Add the remaining salt to taste after mashing, as the cheese contributes savouriness.

How to store

Store leftovers in a sealed container in the fridge and use within 3–4 days. Reheat in the microwave, or cover in a casserole dish and warm in a 175°C (350°F) oven for 20–30 minutes. Freezing is not recommended.

Frequently asked questions