Garlic and Goat Cheese Mashed Potatoes

Garlic and Goat Cheese Mashed Potatoes

Creamy mashed potatoes get a tangy lift from goat cheese and mellow roasted garlic.

Total 1 hr Makes 6 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Yukon gold potatoes are simmered until tender, then mashed with butter, warm cream, and tangy goat cheese for a rich, velvety side. Roasted garlic adds a sweet, mellow depth without the sharp bite of raw garlic. This dish pairs well with roasted meats or holiday spreads, and comes together with minimal hands-on effort.

Ingredients

  • 1 head garlic, top sliced off
  • 2 teaspoons olive oil
  • 3 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
  • 1 tablespoon salt, for cooking water
  • 4 ounces goat cheese, softened
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk, warmed
  • 1/4 cup heavy cream, warmed
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped

Method

  1. Preheat the oven to 400°F. Drizzle the sliced garlic head with olive oil, wrap loosely in foil, and roast until soft and golden.

  2. Let the roasted garlic cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash into a paste.

  3. Place the potato chunks in a 6-quart saucepan, cover with cold water by 2 inches, and add 1 tablespoon salt. Bring to a boil over high heat.

  4. Reduce heat to a simmer and cook until the potatoes are fork-tender.

  5. Drain the potatoes well and return them to the warm saucepan.

  6. Mash the potatoes with a potato masher until mostly smooth.

  7. Add the roasted garlic paste, goat cheese, and butter, folding until melted and incorporated.

  8. Stir in the warm milk and cream gradually until the mash reaches your desired consistency.

  9. Season with salt and black pepper, tasting and adjusting as needed.

  10. Transfer to a serving bowl and garnish with chopped chives before serving.

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    Garlic and Goat Cheese Mashed Potatoes

    Yukon gold potatoes are simmered until tender, then mashed with butter, warm cream, and tangy goat cheese for a rich, velvety side. Roasted garlic adds a sweet, mellow depth without the sharp bite of raw garlic. This dish pairs well with roasted meats or holiday spreads, and comes together with minimal hands-on effort.

    1 hr 6 servings 320 cal

    Ingredients

    • 1 head garlic, top sliced off
    • 2 teaspoons olive oil
    • 3 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
    • 1 tablespoon salt, for cooking water
    • 4 ounces goat cheese, softened
    • 4 tablespoons unsalted butter
    • 1/2 cup whole milk, warmed
    • 1/4 cup heavy cream, warmed
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh chives, chopped

    Method

    1. 1

      Preheat the oven to 400°F. Drizzle the sliced garlic head with olive oil, wrap loosely in foil, and roast until soft and golden.

    2. 2

      Let the roasted garlic cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash into a paste.

    3. 3

      Place the potato chunks in a 6-quart saucepan, cover with cold water by 2 inches, and add 1 tablespoon salt. Bring to a boil over high heat.

    4. 4

      Reduce heat to a simmer and cook until the potatoes are fork-tender.

    5. 5

      Drain the potatoes well and return them to the warm saucepan.

    6. 6

      Mash the potatoes with a potato masher until mostly smooth.

    7. 7

      Add the roasted garlic paste, goat cheese, and butter, folding until melted and incorporated.

    8. 8

      Stir in the warm milk and cream gradually until the mash reaches your desired consistency.

    9. 9

      Season with salt and black pepper, tasting and adjusting as needed.

    10. 10

      Transfer to a serving bowl and garnish with chopped chives before serving.