Goat Cheese Mashed Potatoes

Kitchen Tested
  • Yield 10 servings
  • Prep 10 mins
  • Cook 30 mins

How can one possibly improve on such a near-perfect food as mashed potatoes? By folding in tangy, earthy goat cheese, of course!

Goat Cheese Mashed Potatoes
Mark Boughton Photography / styling by Teresa Blackburn

Try crumbled feta cheese, Alouette or any other soft, flavorful cheese in your mash, too.


14 cups coarsely chopped, peeled russet potatoes (4 pounds)
1 cup whole milk (plus more if needed)
1/2 cup half-and-half
1/2 cup butter (1 stick)
7 ounces goat cheese, crumbled
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup snipped chives (optional)


  1. Cover potatoes with cold water in a large saucepan. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes or until tender. Drain potatoes well in a colander.
  2. Heat milk, half-and-half,  butter and goat cheese in the same pan over medium heat. Add potatoes and mash with a potato masher or fork. Add salt, pepper and chives, if using, and stir well.

Recipe by Chef Chris Koetke.
For a complete menu featuring Goat Cheese Mashed Potatoes, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes. 

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