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 seep 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 and butter in the same pan over medium heat. Add potatoes and mash with a potato masher or fork. Add crumbled goat cheese, salt, pepper and chives, if using, and stir well.

Recipe by Chef Chris Koetke.

Nutritional Info *per serving

  • Calories 390
  • Glycemic Load 0
  • Fat 19g
  • Saturated Fat 12g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg
  • Sodium 290mg
  • Potassium 780mg
  • Carbohydrate 46g
  • Fiber 4g
  • Sugars 3g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 25%
  • Calcium 25%
  • Iron 6%