Mashed Goat Cheese and Chive Potatoes


Preparation time: approx. 40 minutes
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At a glance
Soft-Ripened Cheeses
3 pound Yukon Gold potatoes, peeled and cut in half
3 to 4 tablespoons butter
1 to 1 1/2 cups low-fat milk
1/2 to 3/4 cup heavy cream
1 to 1 1/2 cups crumbled goat cheese or herbed goat cheese, such as Ile de France
Salt and freshly ground black pepper
1/3 cup minced fresh chives, or finely chopped scallions


    * Bring a large pot of water to a rolling boil over high heat. Add the potatoes and cook for about 20 to 25 minutes, or until the potatoes feel tender when tested in the center with a small, sharp knife. Drain the potatoes thoroughly.
    * Place the potatoes back into the pot over very low heat. Add the butter and, using a potato masher, mash the potatoes working in the butter. Slowly add 1 cup of the milk and ½ cup of the cream, mashing and stirring until almost smooth. Add 1 cup of the goat cheese and mash into the potatoes. Add salt and pepper to taste, chives, the additional milk, cream, and goat cheese for a creamier potato dish.
    * Serves 6.

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