Creamy, buttery, fluffy mash! 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!
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…
What potatoes are best for mashed potatoes?
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, such as Russet or Idaho potatoes. Another favourite is Yukon Gold. You can even use half Russet and half Yukon gold.
Next up, to peel or not to peel?
We love our mash smooth and creamy so we 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.
What else goes in these mashed potatoes
- 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. 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.
How to make goat cheese mashed potatoes
Peel the potatoes and cut into same size pieces so they all cook evenly.
Boil the potatoes until just fork-tender. Don’t overcook, as they might end up gluey. While they’re cooking, check out my collection of the best Potato Recipes.
Drain the cooked potatoes very well. You need to ensure that there is no water left. After draining, you can put them back in the warm pot for a few minutes to make sure all water is evaporated.
Mash by hand. Every family has a designated masher assigned to the task. In ours it’s my husband. More muscle is needed, as we use a hand masher. Oh, it’s the best. With a hand mixer or stand mixer, if you happen to whip it too much there is a chance to break down more starches in the potatoes, and then you can end up with a gluey or gummy texture. You have more control when mashing by hand.
Warm up the milk and add in along with butter, salt and pepper and mash up. Again don’t skimp on the butter. Remember, buttery mash! Add your milk a little at time to get the right consistency. Stir in your goat cheese and mix well. Taste and season.
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.
Other possible variations
- Season your mash with other toppings like green onions, chopped chives or fresh herbs like thyme or rosemary.
- Add other types of cheeses like sharp cheddar or even smoked gouda.
- Add a few bits of bacon. Freshly fried crispy yum.
- You can roast a head of garlic and stir it in.
- Want to make it vegan mash? No worries, substitute your regular butter with a vegan option and use almond or cashew milk and there you go.
- 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.
- Fried Chicken
- Garlic Butter Steak Bites
- Pork Pinwheels
- Swedish Meatballs
- Creamy Chicken Meatballs
- Crock Pot Pork Chops
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.
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 my Gypsy Plate… enjoy!
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
- 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
- Peel the potatoes and cut them into same size pieces and place them in a large pot full of cold water.
- Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes.
- 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.
- Taste and season. Stir in parsley and add additional butter on top before serving.
- For best results, use starchier potatoes such as russet, Idaho or Yukon gold.
Nutrition InformationYield 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.
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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