Add a deliciously tangy twist to the traditional side dish with these irresistibly creamy goat cheese mashed potatoes with chives. 

Goat Cheese Mashed Potatoes with Chives – the ultimate Thanksgiving Side!

Here we are. FIVE days away from Christmas. And here I am with approximately 10% of my gift shopping completed. But it will get done. And if I’m being honest, I think I secretly enjoy the rush of last minute holiday shopping? Once a procrastinator, always a procrastinator.

One thing that I never seem to procrastinate on though is creating holiday menus (or any kind of menus for that matter). Whether it’s for my own celebration or for a client, menu planning just comes so naturally to me. Is it weird that I am simultaneously a good planner and a good procrastinator?

My favorite sides when it comes to holiday menus are stuffing and mashed potatoes. Like, YAS, bring on the carbs- the more, the merrier.

And what I really love is is putting a new spin on the same old traditional sides that we’ve been having year in and year out. Nothing too crazy, but something that reinvigorates our enthusiasm for those tried and true holiday staples.

That’s what I’ve done with these Goat Cheese and Chive Mashed Potatoes. The simple act of mixing in some creamy, tangy goat cheese and fresh green chives takes mashed potatoes from basic to brilliant! You’ll aways want to keep this recipe in your arsenal.

Truth be told, I make these Goat Cheese Mashed Potatoes year round and have offered them up on the sides section of my catering menu for several years.

But I thought now would be the perfect time to share them with all of you, when people are planning their Thanksgiving or Christmas dinner menus and are maybe looking to shake things up just a little bit.

Why you will love these Goat Cheese & Chives Mashed Potatoes: 

• These are super fluffy with zero lumps – check my tips section to get them perfect!  
• The goat cheese adds the most wonderful creaminess and a tang that is reminiscent of sour cream.  
• I threw in some chives for looks and greenery and I love the freshness they add to the creamy potato side. 

How to get silky-smooth mashed potatoes without any lumps:

In my opinion, these Goat Cheese and Chive Mashed Potatoes are best served without any lumps, and the best way to achieve that is to use a potato ricer. If you’ve never used one, they’re basically like a giant garlic press that will give you super smooth, lump free potatoes with minimal effort, every time.

Can I make these Goat Cheese Mashed Potatoes ahead of time? 

Yes you can! Whenever I reheat potatoes, I add some extra milk once reheated to make it creamy. If you’re going to make these for your holiday dinner- or any time for that matter- definitely make enough for leftovers. The onion-y flavor from the chives soaks in a little bit and makes them taste even better the next day.

What are the best potatoes for mashing? 

For the fluffiest, smoothest mash, choose higher starch potatoes like Russets or Yukon golds . Waxy potatoes (such as red or white) require way more mashing, which could lead to the dreaded gummy “potato paste.”

Tips for making Goat Cheese Mashed Potatoes: 

• Don’t forget to salt the water you are cooking your potatoes in. When potatoes cook, the starch granules absorb water and  with it salt. So you are already flavoring your potatoes and won’t need to as much salt at the end.
• Cover the potatoes with cold water, then add salt and let everything come to a boil. Reduce to a simmer. If you put your potatoes in hot water, they’ll cook unevenly. 
• Make sure to drain your potatoes very well after cooking. This is the best way to avoid a mushy, watery mash. If you have a couple of minutes and want to make sure, gently reheat the drained cooked potatoes on the stovetop to dry them out some more before mashing.

Variations on this recipe: 

• Want to add a crunchy element? Top your mashed potatoes with crispy fried onions or shallots. 
• Here’s another variation for cheese lovers: Pour the mash into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle with freshly grated Parmesan and bake at 375 for 30 to 40 minutes, until lightly browned. 
• Feel free to add some roasted garlic if that’s your thing. You can roast whole bulbs of garlic in the oven for 45 minutes and squeeze some caramelized cloves right into the mash. Here’s a tutorial you will find useful. 

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Goat Cheese Mashed Potatoes recipe don’t forget to share it using the hashtag #LePetitEats!

5 from 5 votes

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Goat Cheese and Chive Mashed Potatoes

Add a deliciously tangy twist to the traditional side dish with these irresistibly creamy goat cheese and chive mashed potatoes. 

Course Side Dish

Cuisine American

Keyword goat cheese mashed potatoes, goat cheese pasta, Thanksgiving

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6

Calories 310 kcal

Author Denisse Salinas

Ingredients

• 2 pounds Yukon Gold potatoes peeled and quartered (or halved for smaller potatoes)
• 4 tablespoons unsalted butter cubed, at room temperature
• 4 ounces goat cheese
• ¼ cup whole milk warm
• ¼ cup chopped chives plus more for garnish
• Salt to taste

Instructions

1. Fill a large saucepan with water. Salt the water and add the potatoes, making sure they are completely submerged and bring to a boil.

2. Reduce heat to a simmer and cook for about 15 minutes, or until easily pierced with a fork.

3. Drain potatoes (dry them out on the stovetop if need be -see tips) and pass through a potato ricer back into the pot or into a large bowl.

4. Stir in the butter until melted. Add the goat cheese and stir until completely combined. Add the milk and chives. Season with salt, transfer to a serving bowl and garnish with extra chives.

Recipe Notes

Tips for making Goat Cheese Mashed Potatoes: 

• Don't forget to salt the water you are cooking your potatoes in. When potatoes cook, the starch granules absorb water and  with it salt. So you are already flavoring your potatoes and won't need to as much salt at the end.
• Cover the potatoes with cold water, then add salt and let everything come to a boil. Reduce to a simmer. If you put your potatoes in hot water, they'll cook unevenly. 
• Make sure to drain your potatoes very well after cooking. This is the best way to avoid a mushy, watery mash. If you have a couple of minutes and want to make sure, gently reheat the drained cooked potatoes on the stovetop to dry them out some more before mashing.