These mashed potatoes are addictive once you start eating them. The tang of the goat cheese and sour cream as well as the buttery smoothness make these hard to resist. These potatoes have a bold flavor so they pair well with a heavier meats such as steak or pork. Even of you are not a huge goat cheese fan, these may win you over!
TIPS: Do not use a food processor to mix these or you will have a gummy mess. An electric beater works well, or you can mash the potatoes in a food mill, and then stir in the soft ingredients and blend until smooth. If you really cannot handle the goat cheese, you could replace with shredded Gouda for “Gouda Mashed potatoes”. You can make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.
Goat Cheese Mashed Potatoes
Ingredients
- 3 lbs Yukon gold potatoes, peeled and cut into 3/4 inch chunks
- 4 large garlic cloves
- 1 Tbsp kosher salt
- 4 oz garlic and herb goat cheese
- 4 Tbsp butter room temperature
- 1 C sour cream
- 1/2 to 1 C half and half
- 1 1/2 – 2 tsp salt
- 1 1/2 pepper
- 1/2 C grated parmesan cheese
Instructions
- Preheat oven to 375 degrees. Grease a 2 Q baking dish with butter or cooking spray. Place potatoes, garlic cloves, and 1 Tbsp kosher salt in a large pot and cover with water. Cover the pot and bring to a boil over high heat, then lower heat to simmer until potatoes are very tender when pierced with a fork, about 20-25 minutes.
- Drain the potatoes with garlic well and beat them using an electric hand mixer until small chunks remain. While still hot, add the goat cheese, butter, sour cream, enough half and half to get the moist consistency you want for mashed potatoes, 1 1/2 tsp salt and the pepper. Beat with electric mixer until smooth. Taste to see if additional salt is needed and add it if so.
- Pour the mixture into the baking dish and smooth the top. Sprinkle with the parmesan cheese and bake uncovered for 25-30 minutes until lightly browned. Serve hot.
- Enjoy!