Follow these simple steps at home to make mashed potatoes with goat cheese. They’re buttery, creamy and a terrifc potato side dish for your next meal!
Regardless of the size of your Thanksgiving table this year, the meal won’t be the same without potatoes. Who’s with me?? We have roasted, sweet, or mashed potatoes, and I’m on team mashed all the way! To me, the ultimate side is a big helping of creamy mashed potatoes with a big pat of butter on top! I’m here to tell you a couple of tips on how to make the creamiest, fluffiest mashed potatoes this year. Can’t get enough potato recipes? Check out my truffle parmesan hasselback potatoes or other side dish recipe suggestions click here!
Why we love these creamy goat cheese mashed potatoes
They’re creamy, buttery, with the slightest hint of tangy goat cheese! This fluffy potato side dish is so easy to make and the perfect addition to every meal. Perfect for thanksgiving dinner, holiday menus, or a monday night! They’re the best mashed potatoes you’ll ever have!
Key Ingredients for this Recipe
- Russet potatoes
- Heavy Cream
- Goat Cheese
- Fresh Thyme
- Butter
What kind of potatoes are best for mashing?
With so many types of potato to choose from, it’s easy to become overwhelmed when choosing which potatoes for those creamy mashed potatoes on your Thanksgiving table. Here’s a quick guide to help you out:
Russet potatoes: otherwise known as Idaho potatoes, Russets are what people typically picture when someone says “potato.” They’re brown and have a bit of a rough-skin When cooked, it fluffs up beautifully thanks to a high amount of starch in its flesh. They’re also super absorbent, making them the perfect potato to use for a mash with lots of butter, cream, and salt. In my opinion, these are the best potatoes for mashed potatoes.
Yukon gold potatoes: This is my top choice for the creamiest goat cheese mashed potatoes. These yellow potatoes have a nice dense texture and are less starchy than russet potatoes. Yukon potatoes will soak up all that melted butter and cream makes mashed potatoes so delicious, making them a great choice.
Sweet potatoes: Hence the name, sweet potatoes are much sweeter than other potatoes. They’re also larger, heavier, and a bit more starchy. Sweet potatoes come in a few different types: Japanese, Garnet, Jewel and Covington. The colors of the flesh differ from type to type, ranging from purple to yellow, orange to beige.
How long to boil potatoes for mashed potatoes
If you cut your potatoes into quarters, they should take about 15-20 minutes to achieve a fork-tender consistency. If you leave your potatoes whole, they’ll take a little bit longer.
How to make Creamy Goat Cheese Mashed potatoes
There are a few tips that are key to making the creamiest goat cheese mashed potatoes:
Cut the potatoes into large even chunks
If you cut your potatoes into large, equally sized chunks, they’ll cook evenly. This rule also goes for roasting veggies too! IF you cut the potatoes into small chunks, they’ll absorb too much water and won’t yield a good result when mashed.
Salt the water
Salted water allows the water to boil to a hotter temperature, which in turn cooks the potato’s starch more thoroughly. This results in a more creamy texture. Fill a large pot with water and add about two tablespoons of salt to the pot. Over medium-high heat, bring the water to a boil then reduce the heat until the water comes to a low boil.
Once the potatoes are drained, return to the hot pan to allow any water to evaporate
No one likes watery mashed potatoes, so dry your spuds after simmering by putting them back into the hot pot on low heat and stirring for a few minutes. You’ll know they’re dry when the edges of the potatoes turn white.
Heat your cream
Heating your cream or milk before adding to the mashed potatoes helps it absorb better, so you don’t feel the need to overmix. Heat the milk in a small saucepan on the stove or in the microwave in a safe dish.
Using the wrong tool to mash
The best tool to achieve perfect mash is a food mill or potato ricer. If you don’t have one of these, use a potato masher, or hand mixer to mash those spuds. Whatever you do, don’t use a food processor. A food processor blade will cut the spuds, releasing too much starch, and the potatoes will end up gummy and glue-y.
Additional Recipes to Try
Still hungry?? Check out these delicious sides
Balsamic-Roasted brussels sprouts with goat cheese – delicious roasted brussels sprouts with goat cheese and drizzled with a balsamic reduction. A side dish you’ll be asking for every week!
Cauliflower Au Gratin – Four cheeses, tender roasted cauliflower and buttery panko breadcrumbs are baked to perfection to make this cheesy side dish!
Green Bean Salad – Crispy green beans drizzled with a light lemon vinaigrette and tangy goat cheese crumbles is the perfect turkey side dish!
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How to Make Goat Cheese Mashed Potatoes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–8 side servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: American
Description
Follow these simple steps at home to make mashed potatoes with goat cheese. They’re buttery, creamy and a terrifc potato side dish for your next meal!
Ingredients
3 lbs Yukon gold potatoes, peeled and cut into 2” pieces
1/3 cup unsalted butter, room temp and cut into pieces
1/2 cup heavy cream, warmed
1/3 cup goat cheese, room temperature
1 tablespoon fresh thyme, finely chopped
1 tsp garlic powder
salt and pepper, to taste
Instructions
Place potato chunks in a large pot of cold, salted water. Over medium heat, bring the water to a boil over medium-high heat, and then reduce heat to a simmer. Cook until potatoes are easily piercable with a fork, about 10 to 15 minutes. Drain, and return cooked potatoes to the pot over low heat. Cook until the edges of the potato turn white.
Using a potato masher, handheld mixer, or ricer, mash and stir for 1 to 2 minutes, until potatoes are smooth and any remaining moisture has evaporated. Remove from heat.
Meanwhile, heat cream in a small saucepan over medium heat.
Add butter to potatoes and stir, then slowly add the hot cream and goat cheese to potatoes.
Stir until smooth. Add thyme and season with salt and pepper, to taste. Add more cream or butter as needed to achieve the desired consistency. Garnish with fresh thyme and goat cheese crumbles and serve immediately.
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2 Comments
Yum! An elevated holiday classic!
Making these for Thanksgiving this year. I’ll let you know how they turn out. In fact, I’ll tag you on Instagram,