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An oval gratin dish of goat cheese mashed potatoes with a wooden spoon in it. A blue towel is in the upper left corner, two gold forks are on the bottom right.

Goat Cheese Mashed Potatoes

Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: goat cheese mashed potatoes, mashed potatoes with goat cheese
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 390kcal
These goat cheese mashed potatoes are creamy and cheesy and oh so easy to make! Parmesan cheese turns golden brown on top for great texture.
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Ingredients

  • 3 pounds Yukon Gold potatoes
  • 6 large garlic cloves or more!
  • 8 ounces goat cheese such as chevre
  • 4 tablespoon unsalted butter
  • cups sour cream
  • ½ cup half and half
  • ½ cup grated parmesan cheese
  • 1 tbsp + 2 teaspoon kosher salt divided
  • 2 teaspoon freshly ground black pepper

Instructions

  • Set your butter, cheeses, and sour cream out on the counter to come to room temperature. Preheat the oven to 375 degrees F.
  • Peel the potatoes and garlic cloves. Cut the potatoes into cubes about ¾" square.
  • Add the potatoes, garlic cloves, and 1 tablespoon kosher salt to a large pot of water. Bring the potatoes to a boil over high heat, then reduce to a medium simmer and cook until potatoes are fork tender, about 25 minutes.
  • Drain the potatoes and garlic in a colander. Then run them through a food mill or a potato ricer, returning them to the same pot. You can also return them to the pot and mash with a potato masher if you don't have either of those.
  • Add goat cheese, sour cream, butter, half and half, freshly ground pepper, and remaining salt into the pot with the potatoes and stir gently until completely combined with no visible streaks of goat cheese.
  • Carefully transfer the potatoes to a 9" x 13" x 2" rectangular or oval baking dish. Spread evenly, and if you can, make some swirls in the potato mixture on top. This will add to the texture once cooked, and give the parmesan some nooks and crannies to get into. Top with the parmesan cheese and bake for 35 to 45 minutes until the top is golden.

Notes

  • One of the most essential tricks to making perfect mashed potatoes is not to overmix them, or they'll get gummy. Just stir gently until all ingredients are combined and then STOP!
  • Make sure all the goat cheese is blended into the mashed potato mixture before you transfer it to the baking dish. You don't wan't clumps of it hanging around once it's finished baking.
  • Using a potato ricer like this one means mashed potatoes are a lot easier to make. Less stress and less mess, and yields the perfect texture. They aren't expensive and they really don't take up much room in the cabinet, so I say it's worth the investment.
  • You can make these goat cheese mashed potatoes ahead of time which comes in really handy around the holidays. Prepare as directed and transfer the prepared mashed potatoes to the baking dish. Allow to cool, then cover tightly with foil or plastic wrap. When ready to bake, remove from the refrigerator, top with the parmesan cheese, and bake. Cook time may be slightly longer because the potatoes will be cold.
 
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Nutrition

Calories: 390kcal | Carbohydrates: 34g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 955mg | Potassium: 821mg | Fiber: 4g | Sugar: 4g | Vitamin A: 845IU | Vitamin C: 35mg | Calcium: 202mg | Iron: 2mg