These soft and creamy goat cheese mashed potatoes are an easy, gluten-free, and cheesy potato side 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.
What Kind of Potatoes Are Best For Mashing?
I like to use Yukon gold.
Or really, any variety of gold or yellow potato.
Gold potatoes make fluffy, flavorful mashed potatoes.
Can I Use Russet Potatoes?
You can, but I recommend using yellow potatoes if possible.
Russet potatoes (or Idaho potatoes) absorb a lot of water when you boil them.
And that means mashed potatoes made with Russet potatoes will have a little less flavor and creamy texture when compared to yellow potato mashed potatoes.
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.
Can I Use Flavored Goat Cheese?
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?
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
- 2 lbs gold potatoes, peeled and quartered Look for “gold,” “Yukon gold,” “yellow,” or “butter” potatoes
- 1/2 cup whole milk (4 ounces)
- 1/2 cup heavy cream (4 ounces)
- 4 TB butter
- 4 ounces goat cheese
- 2 tsp salt, to taste
- 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.)