Goat Cheese Mashed Potatoes

Goat Cheese Mashed Potatoes
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 30 mins

Try crumbled feta cheese, Alouette or any other soft, flavorful cheese in your mash, too.


14cups coarsely chopped, peeled russet potatoes (4 pounds)
1cup whole milk (plus more if needed)
1/2cup half-and-half
1/2cup butter (1 stick)
7ounces goat cheese, crumbled
1/2teaspoon salt
Freshly ground black pepper
1/4cup snipped chives (optional)


  1. Cover potatoes with cold water in a large saucepan. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes or until tender. Drain potatoes well in a colander.
  2. Heat milk, half-and-half,  butter and goat cheese in the same pan over medium heat. Add potatoes and mash with a potato masher or fork. Add salt, pepper and chives, if using, and stir well.

Recipe by Chef Chris Koetke.

Nutritional Info *per serving

  • Calories 260
  • Fat 12g
  • Cholesterol 30mg
  • Sodium 210mg
  • Carbohydrate 37g
  • Fiber 3g
  • Protein 4g