Best Goat Cheese Black Olive Mashed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

MASHED POTATOES WITH BLACK OLIVES



Mashed Potatoes with Black Olives image

Categories     Mixer     Olive     Potato     Side     Quick & Easy     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

3 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
2/3 cup milk
4 1/2 tablespoons butter
2/3 cup chopped pitted brine-cured black olives (such as Kalamata)
2 tablespoons chopped Italian parsley
3 tablespoons olive oil

Steps:

  • Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to large mixing bowl. Add milk and butter. Using electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley; drizzle oil over.

HERBED GOAT CHEESE MASHED POTATOES



Herbed Goat Cheese Mashed Potatoes image

Mashed potatoes with chives, dill and parsley get even creamier with the addition of goat cheese.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 8

2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter
1 cup goat cheese, at room temperature
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the goat cheese, chives, dill, parsley and 2 teaspoons salt; season with pepper.

MAKE-AHEAD GOAT CHEESE MASHED POTATOES



Make-Ahead Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon Gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic and herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Categories     Cheese     Potato     Side     Christmas     Easter     Thanksgiving     Goat Cheese     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 cup whole milk
1 onion, chopped
6 tablespoons (3/4 stick) butter
4 ounces soft fresh goat cheese (such as Montrachet), crumbled

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion and butter to boil in small saucepan over medium-high heat. Remove from heat.
  • Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, stir over low heat until heated through.)

HERB MASHED POTATOES WITH GOAT CHEESE



Herb Mashed Potatoes with Goat Cheese image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 large all-purpose potatoes, peeled and cut into chunks
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons cold butter, cut into pieces
1 shallot, chopped
10 blades chives, chopped or snipped, 3 tablespoons
3 or 4 sprigs fresh thyme, leaves stripped and chopped, 2 tablespoons
Freshly ground black pepper
1 cup good quality chicken stock, available on soup aisle
4 ounces, 1 small log, herb, peppercorn or plain goat cheese

Steps:

  • Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
  • Begin other dishes for your menu with the pocket of time you have here.
  • Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
  • Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Categories     Potato     Side     Quick & Easy     Wheat/Gluten-Free     Goat Cheese     Lemon     Thyme     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

3/4 pound small red potatoes
2 1/2 ounces soft mild goat cheese (about 1/4 cup)
1 tablespoon unsalted butter
1/4 teaspoon fresh lemon juice, or to taste
1/3 teaspoon chopped fresh thyme leaves (optional)

Steps:

  • In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

GOAT CHEESE & BLACK OLIVE MASHED POTATOES



Goat Cheese & Black Olive Mashed Potatoes image

This is a truly wonderful potato recipe! The combination of the herbs, olives and goat cheese is delicious.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes, peeled and quartered (Yukon Gold are good)
1 tablespoon fresh thyme (you can substitute with 1 tsp dried thyme)
4 garlic cloves, chopped
1/4 cup half-and-half cream
4 ounces mild goat cheese, crumbled
1/3 cup chopped black olives
2 tablespoons virgin olive oil
salt and pepper

Steps:

  • Boil the potatoes with the thyme for 10 minutes.
  • Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
  • Reserve 1/3 cup potato water.
  • Drain the potatoes and garlic.
  • Mash potatoes and garlic until smooth.
  • Stir in cream, goat cheese, olives, olive oil salt and pepper.
  • If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.

Related Topics