Print
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 310 kcal
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
-
Fill a large saucepan with water. Salt the water and add the potatoes, making sure they are completely submerged and bring to a boil.
-
Reduce heat to a simmer and cook for about 15 minutes, or until easily pierced with a fork.
-
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.
-
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.