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    Goat Cheese Mashed Potatoes

    Goat Cheese Mashed Potatoes! I love my creamy, buttery, fluffy mash with one special ingredient! Everybody’s favorite something you grew up on… that made-’em-a-million-times, tried and tested family affair.

    This time, try it with the slight little flavor twist of goat cheese. Yum level achieved!

    Black bowl full of goat cheese mashed potatoes garnished with parsley and lots of butter.

    What’s the most loved, yet most taken for granted, dish on your holiday spread? Can you even imagine a table without your creamy, buttery mash of those simple humble potatoes? Try to feed the turkey to a crowd without this most beloved side, or even cook that always in demand fried chicken and take it to your table without mash. Look at their accusing faces. How could you do that? No No No!! Not done at all.

    Well, that’s ok. It’s a pretty straight forward dish to tackle with a few tried techniques and tips. And then they will never have to go without their beloved mash.

    What is the perfect mash?

    First, something buttery. Yey, lots of butter. Creamy. Just the right density, thick yet slightly fluffy. You can make them smooth or a little chunky, whatever you grew up with. And then whatever toppings or seasonings you fancy for that particular occasion. Sounds great, so what next? First thing first…

    Side view of the bowl of mashed potatoes.

    What potatoes are best for?

    Mash potatoes are a pretty basic affair, right? Boil the potatoes and mash with some things in it. Simple. UHHMM, not that simple, you have to have the right kind of potatoes for that delicious mash. The best kind would be starchy potatoes, like Russet or Idaho potatoes. Another favorite of mine is Yukon Gold. Sometimes, I even use half Russet and half Yukon Gold.

    Next up, to peel or not to peel?

    I love our mash smooth and creamy so I peel our potatoes. But if you like the flavor of potato skins and don’t mind a little texture, or just feel lazy, yes leave them on.

    Other Ingredients Needed

    • Hot milk – Yup. Don’t add cold milk to the pot of piping hot potatoes. Not only will this cool the dish down, the cold milk will not absorb into the hot potatoes very well. I warm the milk in a saucepan or in a measuring cup in the microwave before mixing in.
    • Butter – And plenty of BUTTER. Without this there is no match made in heaven.
    • Salt and pepper – Again plenty of it. Otherwise it just turns into bland mash. Keep on seasoning it as you go along. Taste and Adjust.
    • Goat cheese – Now that unique goat cheese flavor to your mash. Guys, you are going to love this extra creamy cheesy salty flavor.
    • Parsley – For garnish.

    Goat Cheese Mashed Potatoes Recipe

    I peel the potatoes and cut them into same-size pieces so they all cook evenly.

    I boil the potatoes until they’re just fork-tender. I make sure not to overcook them, as they might end up gluey. While they’re cooking, check out my collection of the best Potato Recipes.

    Peeled and cut potatoes.

    I drain the cooked potatoes very well, making sure there’s no water left. After draining, I put them back in the warm pot for a few minutes to make sure all the water evaporates.

    I recommend mashing potatoes by hand. In our family, Jason is the designated masher. More muscle is needed, so we use a hand masher. It’s the best. With a hand mixer or stand mixer, if I whip the potatoes too much, there’s a chance of breaking down more starches, which can result in a gluey or gummy texture. I have more control when mashing by hand.

    Starting to mash the potatoes with a hand masher.

    I warm up the milk and add it to the potatoes along with butter, salt, and pepper, then I mash everything together. I make sure not to skimp on the butter because I want a buttery mash! I add the milk a little at a time to get the right consistency. Then, I stir in the goat cheese and mix well. Finally, I taste and adjust the seasoning as needed.

    Now the potatoes are all mashed up.

    Now time to put on toppings like parsley, fresh cracked pepper and, again, butter. All that’s left is to serve warm. Make everybody happy and cozy with this year’s special goat cheese mash.

    Close up of mashed potatoes garnished with parsley and lots of melted butter.

    Possible Variations

    • I often season my mash with other toppings like green onions, chopped chives, or fresh herbs like thyme or rosemary.
    • Sometimes, I add other types of cheeses like sharp cheddar or even smoked gouda.
    • I also like to add a few bits of bacon – freshly fried and crispy, yum!
    • You can roast a head of garlic and stir it in.
    • Want to go the sweet potato way? Try my lazy sweet potato mash.

    What to serve them with

    As mentioned, they are a must for your holiday spread. Here are some other great pairings:

    Black bowl full of goat cheese mashed potatoes garnished with parsley and lots of butter.

    That’s it my friends. A few tips and techniques and you always end up with unbelievably creamy, buttery and tasty dream mash every single time. Happy holidays!!

    Goat Cheese Mashed Potatoes, on our Gypsy Plate… enjoy!

    Bowl of mashed potatoes atop the Gypsy Plate.

    Other great sides for your holiday feast:
    Southern Squash Casserole
    Cherry Tomato Gratin
    Butternut Squash Blossom
    Crispy Roasted Brussels Sprouts
    Thanksgiving Kale Salad
    Sweet Potato Casserole with Pecan Streusel
    Green Rice Casserole

    Featured image for Goat Cheese Mashed Potatoes post.

    Goat Cheese Mashed Potatoes

    Yield: 8-10 servings
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Creamy, buttery, fluffy mash! Everybody's favorite side dish. This time we are ramping up the flavor with goat cheese. Your holiday spread has never been so tasty!


    • 4 lbs potatoes (see note 1)
    • 1.25 cups milk, warmed
    • 4 Tbsp butter, melted
    • 8 oz goat cheese
    • 2 Tbsp parsley, chopped
    • Salt to taste
    • Pepper to taste


    1. Peel the potatoes and cut them into same size pieces and place them in a large pot full of cold water.
    2. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes.
    3. Drain the potatoes and mash them by hand. Add in warm milk a little at a time, melted butter, goat cheese, salt and pepper and keep on mashing until smooth.
    4. Taste and season. Stir in parsley and add additional butter on top before serving.


    1. For best results, use starchier potatoes such as russet, Idaho or Yukon gold.
    2. Leftovers: There’s some left? Okay. Refrigerate for up to three days in an airtight container. When reheating leftovers, you may need to add some more milk to get that creamy consistency back.

    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 357Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 292mgCarbohydrates 50gFiber 5gSugar 3gProtein 12g

    Nutrition information calculated by Nutritionix.

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    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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