Fluffy Goat Cheese and Chive Mashed Potatoes

Soft, creamy, and fluffy mashed potatoes with tangy goat cheese, chives, and greek yogurt! Easy to prepare in advance and bake later, or eat on the spot!

Mastering the mashed potato is a culinary right of passage! One would think – “so easy- boil, mash, butter, milk and DONE!”

But I would say, that “one” would be slightly misguided. I’ve got a few mashed potato tricks up my sleeve, and I’m happy to share the magic..

Personally, I’d say steaming the potatoes is the way to go. Why? It’s QUICKER! I can get those babies cooking much faster because so much less water is required. For steaming you will only need about 2 or 3 inches of water on the bottom of a double boiler, as opposed to the multiple cups you would need to cover a 3-pound pile of potatoes.

 Also another life hack I will lovingly bestow upon you- don’t waste your time peeling! Yukons can be so small sometimes, incredibly tedious to hold each little golden starchy orb and peel away their skin. Not to mention I almost always chip my nail polish, leaving me wondering, why do I even bother with manicures!?

After you steam them properly and they cool a bit, just a simple little swipe with your fingers will remove their skin in a fraction of the time. And if you don’t swipe it off perfectly, its fine- potato trick #3 will take care of that in the next step.

If you take nothing away from this post but this, I will still be happy- do NOT, I REPEAT, DO NOT use masher or electric mixer on your potatoes! You are stressing those puppies out!! It’s so easy to overwork while mashing or whipping, yielding you a gluey sticky mess. Promise me, okay- henceforth- you will always use a potato ricer or food mill. If you already do this, high five, cause you know what I’m talking about! Pushing though a ricer or mill, breaks apart the potato gently, instead of aggressively beating your potatoes with a blunt object (sounds like a murder scene)! The mill will diligently catch any pieces of skin you may have missed and allows the air to pass in between the potato bits, providing a little breathing room, resulting in fluffy, cloud-like potato pillows- now doesn’t that sound dreamy…

Now on to seasoning- obviously we’ve got our key players in this- salt, pepper, butter and milk- but I need more! I need, CHEESE! I prefer the tangy richness that goat cheese provides, paired with goat cheese’s good buddy chive- you just can’t lose. I add some greek yogurt, instead of sour cream, because it’s just healthier. But if sour cream is your jam- go for it! Once you have all your tasty bits melted and warmed together, its time to marry your melty flavor sauce with the aerated potatoes in holy matrimony. Now it’s not necessary to bake these after mixing, but I highly recommend putting in casserole dish, topping with a few cubes of butter and parmesan cheese to get at a beautiful golden brown. Face it, everything looks better with a tan!

Other Cheesy Substitute Ideas to Try:

– Cheddar Cheese and Bacon

– Blue Cheese and Scallion

-Cream Cheese or Marscapone

-Fontina and Chive

FLUFFY GOAT CHEESE AND CHIVE MASHED POTATOES

Brenda Lanzilli

Soft, creamy, and fluffy mashed potatoes with tangy goat cheese, chives, and greek yogurt! Easy to prepare in advance and bake later, or eat on the spot!

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Course Side Dish

Cuisine American

Servings 6

Calories 370 kcal

Ingredients

  

1x2x3x

• 3 lbs. Yukon Gold potatoes
• 5 garlic cloves
• 1 cup whole milk
• 5 tbsp. butter plus 2 for topping
• 4 oz. goat cheese softened
• ½ cup yogurt
• 2 tsp. salt
• 1 tsp. pepper
• ¼ cup Parmesan cheese grated

Instructions

 

• Depending on the size of your double boiler, add enough water to steam potatoes, about 2 or 3 inches. Add whole garlic cloves and whole potatoes to strainer, cover and bring to boil. It should take about 25-30 minutes to soften. Use a knife to check doneness if you are not sure. The knife should slide in and out easily, without any resistance.
• Remove strainer from steamer. Take potatoes and garlic out and let cool down a bit on cutting board. Swipe off skins and discard. They should come off very easily; this doesn’t have to be done perfectly. Any skin remaining on potato will be caught in the potato ricer.
• Push potatoes through ricer in to a large mixing bowl. You will push steamed garlic through ricer as well.
• Drain water from double boiler. Rinse out any starchy residue. Place the pot back on cooktop and melt 5 tbsp. of butter over medium heat till foamy and just a hint of browned. Lower heat, add goat cheese, salt, pepper, chives and milk. Stir until goat cheese is melted. Make sure not to scorch. Remove from heat and add yogurt and riced potatoes/garlic. Stir to just combined. Do not over mix!
• Spread potatoes in oven safe baking dish. Add grated Parmesan and 2 tbsp. of butter diced. These can be made up to 2 days in advanced. Just cover and refrigerate.
• To serve: bake uncovered at 400 degrees for 30 min, until top is nice and brown and potatoes are heated throughout.

Nutrition

Calories: 370kcalCarbohydrates: 44gProtein: 13gFat: 17gSaturated Fat: 11gCholesterol: 44mgSodium: 895mgPotassium: 1051mgFiber: 5gSugar: 5gVitamin A: 603IUVitamin C: 45mgCalcium: 174mgIron: 2mg

Keyword chives, goat cheese, greek yogurt, mashed potatoes, potatoes

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