Goat Cheese Mashed Potatoes
Creamy mashed potatoes made with Yukon Goldpotatoes, warm butter and cream, and goat cheese folded in off the heat for asmooth, tangy side dish that never turns overpowering.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into1.5-inch chunks
- 1 tbsp salt (for the boiling water)
- 6 tbsp butter
- ¾ cup heavy cream
- 4 ounces goat cheese, softened
- Saltand black pepper, to taste
Instructions
- Place the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
- While the potatoes cook, warm the butter and cream together in a small saucepan over low heat until the butter melts. Do not let it boil.
- Drain the potatoes and run them through a ricer back into the warm pot, or mash with a hand masher.
- Gradually fold in the warm butter and cream mixture, letting the potatoes absorb it before adding more.
- Remove the pot from the heat, then fold in the softened goat cheese until fully incorporated with no visible streaks.
- Season with salt and pepper to taste and serve warm.
Notes
Use 3 ounces of goat cheese instead of 4 if using a garlic and herb variety, since the added flavor can make it taste stronger. Do not add the goat cheese while the pot is still over direct heat, as this can cause it to break and turn grainy.