Best Goat Cheese Mashed Potatoes Recipes

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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.

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.

MASHED SWEET POTATOES WITH GOAT CHEESE



Mashed Sweet Potatoes with Goat Cheese image

This is a savory dish for smooth and creamy sweet potatoes without all the sugar. Can be refrigerated and reheated at 350 degrees F (175 degrees C) as a casserole later.

Provided by HANMERD

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 35m

Yield 8

Number Of Ingredients 7

3 pounds sweet potatoes, peeled and cubed
½ cup half-and-half
¼ cup butter, softened
2 ounces goat cheese
1 tablespoon maple syrup, or more to taste
½ teaspoon dried rubbed sage
½ teaspoon paprika

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer sweet potatoes to a large bowl.
  • Mash sweet potatoes with half-and-half and butter with a potato masher until butter is melted; add goat cheese, maple syrup, sage, and paprika. Stir potatoes until evenly seasoned.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 36.9 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 5.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 177.5 mg, Sugar 8.8 g

MASHED POTATOES WITH GOAT CHEESE



Mashed Potatoes with Goat Cheese image

Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 5

1 1/2 pounds baking potatoes (3 medium), peeled and cut into 2-inch chunks
Coarse salt and freshly ground pepper
1 cup milk
4 ounces soft goat cheese
2 scallions, thinly sliced

Steps:

  • In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover by 2 inches. Bring to a boil over medium-high heat; reduce to medium-low, and simmer until tender, but not falling apart, 14 to 16 minutes.
  • Drain and return potatoes to saucepan over medium-low heat; add milk and goat cheese. Mash with a potato masher until smooth and creamy. Season with salt and pepper; fold in scallions, and serve.

GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES



Goat Cheese Mashed Potatoes with Leeks and Chives image

Categories     Garlic     Potato     Side     Bake     Kid-Friendly     Goat Cheese     Leek     Gourmet     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 8

2 1/2 pounds russet (baking) potatoes
1 1/2 cups thinly sliced well-washed white and pale green part of leek
3/4 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons unsalted butter
2/3 cup milk
1 1/2 cups crumbled mild goat cheese such as Montrachet (about 6 ounces)
1/4 cup minced fresh chives

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.

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.

INSTANT POT® MASHED SWEET POTATOES WITH GOAT CHEESE



Instant Pot® Mashed Sweet Potatoes with Goat Cheese image

These smooth and creamy mashed sweet potatoes, mixed with honey goat cheese, make the perfect side dish any time of year, especially during the holidays! Excellent with pork tenderloin or roasted turkey.

Provided by France C

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 35m

Yield 8

Number Of Ingredients 6

3 pounds sweet potatoes, peeled and chopped into 2-inch pieces
2 cloves garlic, peeled
2 ounces honey-flavored goat cheese
1 tablespoon butter
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place potatoes and whole garlic cloves into a steamer basket inside the pot. Close and lock the lid and set the venting knob to sealing. Select high pressure and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove lid and trivet, leaving sweet potatoes and garlic in the pot. Add goat cheese, butter, salt, and black pepper and mash to desired consistency. Serve warm.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 34.7 g, Cholesterol 9.4 mg, Fat 3.6 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 431.2 mg, Sugar 7.3 g

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.

(CHIVE) GOAT CHEESE MASHED POTATOES



(Chive) Goat Cheese Mashed Potatoes image

Make and share this (Chive) Goat Cheese Mashed Potatoes recipe from Food.com.

Provided by Toronto Gal

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8

10 baking potatoes (about 6 lbs)
6 garlic cloves
1 cup sour cream
10 ounces soft fresh goat cheese (1 log)
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh chives, finely chopped (optional)

Steps:

  • Peel potatoes and cut in half crosswise.
  • In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes.
  • Drain and return to pot; dry over low heat, shaking pan, about 1 minute.
  • Press through ricer - you could mash but it will not be as smooth or creamy.
  • Optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes.
  • Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth.
  • Add chives if using.
  • Put into a casserole dish or 13x9 baking dish.
  • If making ahead - up to 2 days - cool and refrigerate.
  • Cover and bake at 400F for 30 minutes, or microwave on high for 10-12 minutes. If cold add 10 minutes to baking time in the oven.

Nutrition Facts : Calories 269.3, Fat 16.6, SaturatedFat 10.6, Cholesterol 41.2, Sodium 368.6, Carbohydrate 24.1, Fiber 2.1, Sugar 1.9, Protein 7.1

MASHED POTATOES WITH CARAMELIZED ONIONS AND GOAT CHEESE



Mashed Potatoes With Caramelized Onions and Goat Cheese image

Make and share this Mashed Potatoes With Caramelized Onions and Goat Cheese recipe from Food.com.

Provided by Raquel Grinnell

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs potatoes, peeled and cut into 1-inch pieces (Russett or Yukon Gold work best)
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 large yellow onions, thinly sliced
kosher salt
1/4 teaspoon sugar
1 1/2 cups half-and-half
1 garlic clove, smashed
1 bay leaf
5 ounces goat cheese
fresh ground black pepper

Steps:

  • Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
  • In the meantime, melt 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add onions, 1/4 teaspoon salt and the sugar and stir frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
  • While the potatoes and onions are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
  • When done, drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl.
  • Discard the garlic and bay leaf from cream. Gently stir in the hot cream a little at a time until the potatoes are smooth and creamy. You may not need to use all of the liquid.
  • Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
  • Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.

Nutrition Facts : Calories 673.2, Fat 36.3, SaturatedFat 21.7, Cholesterol 92.2, Sodium 245.2, Carbohydrate 71.8, Fiber 8.8, Sugar 7.2, Protein 18.2

CREAMY MASHED POTATOES WITH GOAT CHEESE AND FRESH SAGE



Creamy Mashed Potatoes with Goat Cheese and Fresh Sage image

Categories     Milk/Cream     Cheese     Potato     Side     Thanksgiving     Vegetarian     Goat Cheese     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
5 ounces soft fresh goat cheese
1/4 cup (or more) whole milk
2 tablespoons (1/4 stick) butter
4 teaspoons chopped fresh sage
Fresh sage sprigs

Steps:

  • Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.

MASHED YUKON GOLD POTATOES WITH GOAT CHEESE AND BASIL



Mashed Yukon Gold Potatoes with Goat Cheese and Basil image

Categories     Milk/Cream     Potato     Side     Kid-Friendly     Quick & Easy     Goat Cheese     Basil     Boil     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
4 tablespoons (1/2 stick) butter
3/4 cup half and half
3 tablespoons chopped fresh basil
1 tablespoon minced garlic

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.

PAN-SEARED CHICKEN WITH GOAT CHEESE MASHED POTATOES



Pan-Seared Chicken with Goat Cheese Mashed Potatoes image

Categories     Chicken     Potato     Poultry     Dinner     Goat Cheese     Arugula     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

10 tablespoons olive oil
1/2 cup chopped fresh thyme
3 tablespoons chopped fresh rosemary
1 teaspoon crushed black pepper
6 boneless chicken breast halves with skin
2 tablespoons fresh lemon juice
3 bunches arugula, stem ends trimmed
Goat Cheese Mashed Potatoes

Steps:

  • Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13x9x2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.
  • Preheat oven to 450°F. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes.
  • Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide mashed potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.

PEPPERED GOAT CHEESE MASHED POTATOES



Peppered Goat Cheese Mashed Potatoes image

Provided by Sandra Lee

Time 20m

Yield 8 servings

Number Of Ingredients 7

2 (24-ounce) bags microwavable peeled and cut potatoes (recommended: Ore-Ida Steam n' Mash)
2 cups light cream
1/2 stick unsalted butter
6 sprigs fresh thyme
8 ounces peppered goat cheese, at room temperature
2 teaspoons salt
1 teaspoon fresh ground pepper

Steps:

  • Microwave the potatoes according to package directions.
  • While the potatoes are cooking, in a medium pot over medium heat, warm the cream with the butter, thyme, salt and pepper. Don't let it boil.
  • Put the potatoes into a large pot and mash with a potato masher. Strain half the cream mixture into the warm potatoes and add the cheese in chunks. Mix together, adding more cream to get a nice creamy consistency. Taste and adjust the seasoning with more salt, if necessary. Keep covered and serve warm.

ARUGULA AND GOAT CHEESE MASHED POTATOES



Arugula and Goat Cheese Mashed Potatoes image

Categories     Potato     Side     Quick & Easy     Goat Cheese     Arugula     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

3 pounds (about 5 large) russet potatoes, peeled, quartered
1/4 cup (1/2 stick) butter
1 1/4 cups whole milk
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 cup (packed) chopped arugula leaves (about 2 large bunches)

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

SIMPLY CROQUETTES WITH MASHED POTATOES AND GOAT CHEESE



Simply Croquettes With Mashed Potatoes and Goat Cheese image

Ready, Set, Cook! Special Edition Contest Entry: A special occasion appetizer or side dish made simple! Buttery mashed potatoes meets rich and tangy goat cheese. The croquettes are rolled in bread crumbs, scallions, and bacon bits and fried in garlic-infused olive oil until golden, crispy, and delicious.

Provided by mandabacca

Categories     Potato

Time 1h55m

Yield 32 croquettes, 6 serving(s)

Number Of Ingredients 9

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
4 ounces soft fresh goat cheese
2/3 cup panko breadcrumbs
1/3 cup green onion, finely chopped
1/3 cup bacon, finely chopped
1 teaspoon pepper
1/3 cup flour
2 eggs
3 tablespoons garlic-infused olive oil, more as needed

Steps:

  • Begin by following the package instructions for heating the mashed potatoes. After the initial 3-minute cook time, stir in the goat cheese until well combined and remove the mixture to the refrigerator 30 minutes or until cool to the touch.
  • In a medium bowl combine the breadcrumbs, green onions, bacon, and pepper. Crack the eggs into a small bowl and beat well with a fork. Measure the flour into another small bowl. Line a large baking sheet with parchment paper.
  • When potatoes have cooled, working with floured hands, lightly form 1-inch balls with the mashed potato mixture. Dip the balls in the flour, give them a final roll between the hands, and place them on the parchment paper. Wash, dry, and re-flour hands as needed if they become sticky.
  • One at a time, dip the potato balls into the beaten eggs with one hand and drop them into the breadcrumb mixture; then, with the other hand gently roll the balls in the breadcrumb mixture and return to the parchment paper. Again, wash, dry, and re-flour hands as needed. Refrigerate croquettes at least 30 minutes before frying.
  • Heat 3 tablespoons (or as much as needed to cover the skillet) garlic-infused olive oil to medium-high heat. Fry croquettes in 2-3 batches adding more oil as needed. Roll the croquettes about with a fork as they cook 5-10 minutes or until all sides are crispy and golden-brown. Remove the croquettes to paper towels to cool slightly before serving. Enjoy!

Nutrition Facts : Calories 246.3, Fat 16.6, SaturatedFat 5.6, Cholesterol 76.1, Sodium 249, Carbohydrate 14.9, Fiber 1, Sugar 1.1, Protein 9

MASHED SWEET POTATOES WITH GOAT CHEESE, ROSEMARY & OLIVE OIL



MASHED SWEET POTATOES WITH GOAT CHEESE, ROSEMARY & OLIVE OIL image

Categories     Vegetable     Side     Quick & Easy     Boil

Yield 4 servings

Number Of Ingredients 6

4 medium or 3 large Garnet yams (sweet potatoes), peeled and cut into a large dice
extra virgin olive oil
5 cloves of garlic, chopped
1 sprig fresh rosemary leaves, chopped
salt and pepper to taste
2 oz. soft goat cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add sweet potatoes and cook for 10-12 minutes, or until very soft. While sweet potatoes cook, heat 3 tbsp olive oil in a medium frying pan over low heat. Add the garlic and rosemary and cook for 8-10 minutes, stirring occasionally, until very fragrant (be very careful not to burn the garlic). Turn off heat. Once the sweet have finished cooking, drain them and transfer to a mixing bowl. Smash, using the back of a fork or a potato masher. Use a spatula to scrape the olive oil, garlic and rosemary from the pan into the bowl. Stir well. Season with salt and pepper to taste. Gently stir in the crumbled goat cheese (be careful not to stir too much-you want there to be little clumps and streaks of goat cheese). Serve immediately, drizzled with a little more olive oil if desired. Serves 4.

MASHED POTATOES WITH GOAT CHEESE AND CHIVES



Mashed Potatoes with Goat Cheese and Chives image

A nice variation on traditional mashed potatoes - delicious for the holidays or any time. Recipe is from Cuisine at Home.

Provided by Daily Inspiration S

Categories     Side Casseroles

Time 45m

Number Of Ingredients 6

2 1/2 lb russet potatoes, peeled and cut into chunks
1 c heavy cream, warmed (or substitute half and half if you prefer)
4 oz goat cheese, room temperature
4 Tbsp unsalted butter, room temperature
2 Tbsp fresh chives, minced
salt and pepper

Steps:

  • 1. Boil potatoes in salted water until tender when pierced, 20-25 minutes. Drain, return potatoes to pot, and cook over medium heat for about 1 minute to remove excess moisture, stirring constantly.
  • 2. Off heat, mash potatoes in the pot with a masher or hand mixer. Stir in cream, cheese, butter, chives, salt and pepper.

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.

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.

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