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    Home » Dinner » Side Dishes

    Goat Cheese Mashed Potatoes

    Published: Oct 23, 2018 · Updated: Jan 31, 2021 · 1 Comment

    Jump to Recipe Print Recipe Save Recipe Saved!

    These soft and creamy goat cheese mashed potatoes are an easy, gluten-free, and cheesy potato side dish!

    goat cheese mashed potatoes in a serving dish

    My granny made THE BEST mashed potatoes.

    Every time she served her creamy, delicious spuds– I happily polished off spoonful after spoonful. 

    Her top secret recipe was lost over time, but it was– most definitely– the beginning of my mashed potato obsession.

    Over the years, I’ve tested recipe after recipe– and when I want a classic, creamy mashed potato— these goat cheese mashed potatoes are my favorite.

    goat cheese mashed potatoes- adding butter and cheese to the potatoes
    Add Cheese, Butter, + Dairy

    What Kind of Potatoes Are Best For Creamy Potatoes?

    I like to use Yukon gold. 

    Or really, any variety of gold or yellow potato.  

    Gold potatoes make creamy, flavorful mashed potatoes.

    Can I Use Russet Potatoes?

    You can, but you’ll have fluffy mashed potatoes instead of creamy potatoes.

    Russet potatoes (or Idaho potatoes) are starchier than yellow potatoes, and will be a different consistency than the potatoes shown in the photos.

    No biggie, it’s just something to be aware of.

    Need recipe ideas for Russet potatoes? Try making French mashed potatoes, gratin dauphinois (scalloped potatoes) crispy oven fries or crab fries!

    Do these Mashed Potatoes Taste like Goat Cheese?

    A little bit!

    But the goat cheese isn’t overwhelming here.

    Instead, it adds a silky, creamy texture to the potatoes, along with a tiny bit of tang.

    Not sure if you like goat cheese? 

    Try adding half the amount of cheese, and then tasting the potatoes.

    Are you obsessed with goat cheese? 

    Try adding the amount listed in the recipe, taste it, and then add more if you want a stronger flavor.

    mashing goat cheese mashed potatoes with a potato masher
    Mash Until Creamy

    Can I Use Flavored Goat Cheese?

    Absolutely!

    Garlic and herb goat cheese would be perfect here.

    For other flavors, I recommend scooping a little of your non-cheesy mashed potatoes into another bowl, and trying a small amount of the flavored cheese to see if you like it.

    Can I Use a Different Kind of Cheese?

    I love cheesy mashed potatoes. 

    If you want to swap out part of (or all of) the goat cheese for another cheese– you definitely can!

    I also like mashed potatoes mixed with cream cheese, Parmesan, feta, or blue cheese.

    Can I Make Goat Cheese Mashed Potatoes Ahead of Time?

    Yes!  Absolutely. 

    Check the recipe card for directions.

    Do Goat Cheese Mashed Potatoes Go Well with Gravy?

    Of course they do! 

    Try adding this vegan gravy with caramelized onions.

    goat cheese mashed potatoes in a serving dish

    Want more SIDE DISH recipes?  Try these: Garlic Cauliflower Mash, Shaved Brussels Sprouts Salad, Smoked Oyster Stuffing, and Bourbon Cranberry Sauce

    goat cheese mashed potatoes in a serving dish
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Goat Cheese Mashed Potatoes

    These soft and creamy goat cheese mashed potatoes are an easy, gluten-free, and cheesy potato side dish!
    This recipe serves 4, but is easily halved or doubled.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 people
    Calories: 429kcal
    Freezer Friendly?

    No

    Will It Keep?

    3-4 Days

    Prevent your screen from going dark

    Ingredients

    • 2 pounds gold potatoes, peeled and quartered Look for “gold,” “Yukon gold,” “yellow,” or “butter” potatoes
    • ½ cup whole milk (4 ounces)
    • ½ cup heavy cream (4 ounces)
    • 4 tablespoons butter
    • 4 ounces goat cheese
    • 2 teaspoons salt, to taste

    Instructions

    • Add potatoes to a large pot, cover with about 1″ water, and bring to a boil.  Once the water is boiling, cook about 15 minutes, until potatoes are tender when pierced with a fork.
    • While the potatoes cook, warm the milk and cream in a small pot over low heat. Keep the warm until ready to use.
    • Drain the potatoes.  Cut butter into 4 – 5 pieces, and add to the potatoes.  Add the goat cheese, half the salt, and half the warmed milk.
    • Use a potato masher or potato ricer to mash the potatoes, adding the remaining milk gradually.  Add the remaining salt to taste, and serve.
      Texture Tip:  If you didn't weigh your potatoes (and aren't sure if you are using a full 2 pounds), or if you like your mashed potatoes drier, you might not use all the milk or cream.
      Using a Hand Mixer: Another option is to whip the potatoes with an electric hand mixer instead of a masher or ricer.  Take care not to over-whip the potatoes, because they can develop a gluey consistency.
    • Leftovers / Make Ahead: This mash reheats well in the microwave, or add to casserole dish, cover, and place in a warm oven (350ºF) for 20-30 minutes. Store in a sealed container, refrigerate, and use within 3-4 days.  (I do not recommend freezing these potatoes.)

    Nutrition

    Calories: 429kcal (21%) | Carbohydrates: 30g (10%) | Protein: 12g (24%) | Fat: 29g (45%) | Saturated Fat: 18g (113%) | Cholesterol: 87mg (29%) | Potassium: 999mg (29%) | Fiber: 5g (21%) | Sugar: 1g (1%) | Vitamin A: 1135IU (23%) | Vitamin C: 25.8mg (31%) | Calcium: 165mg (17%) | Iron: 7.9mg (44%)
    Tried this recipe?Leave a comment and rating below!
    « Shaved Brussels Sprouts Salad
    Vegan Gravy with Caramelized Onions »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Rose

      October 08, 2018 at 11:27 am

      5 stars
      This was sooooo good! I added extra goat cheese– we loved!

      Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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