Goat Cheese Mashed Potatoes with garlic take a classic comfort food dish to a new level! Made with creamy goat cheese, sour cream, and Parmesan cheese, these potatoes are perfectly creamy and flavorful every time.
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Mashed potatoes are just one of those foods that instantly makes you feel better. Whether you serve Classic Mashed Potatoes with Sour Cream, make these Easy Instant Pot Mashed Potatoes, or switch things up and make Smoked Gouda Mashed Potatoes or Savory Mashed Sweet Potatoes, you just can’t help but love the creamy goodness.
These Goat Cheese Mashed Potatoes are no exception.
In fact, they bring a whole new level of flavor and texture to mashed potatoes that is just SO good! I start by boiling the potatoes in a large pot with chicken broth until fork tender, which instantly elevates them from your typical mashed potatoes recipe that cooks them in water. It’s the perfect way to add quick flavor!
Then I pile in more flavor with whole garlic cloves, tangy goat cheese, and fresh Parmesan cheese at the very end. I promise these extra few ingredients will transform these into the best mashed potatoes you’ve ever had. This star side dish is simple to make and such a crowd-pleaser as part of a holiday dinner.
Ingredient notes
This recipe starts with Yukon gold potatoes, whole garlic cloves, and chicken broth. To make them super creamy, you will need milk, butter, sour cream, and goat cheese. Last, you’ll need salt and pepper for flavor, and Parmesan cheese for an extra wow factor.
Note: Don’t love goat cheese? You can also use cream cheese in this recipe.
How to make them
- Preheat oven to 375-degrees.
- Cut the potatoes into 1-inch cubes, then place in a pot with garlic, chicken broth, and salt. Add enough water to cover the potatoes.
- Bring potatoes to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Drain potatoes as soon as the potatoes are tender.
- Mix cooked potatoes and garlic in stand mixer with the paddle attachment until smooth, about 1 minute. This is my favorite easy way to mash potatoes, but you can also use a hand masher, potato ricer or a hand mixer.
- Slowly add in the milk, butter, 8 ounces goat cheese, sour cream and black pepper.
- Mix until smooth and milk is absorbed. Season with additional salt and pepper, to taste.
- Place potatoes in 9×12” baking dish and sprinkle on the parmesan cheese.
- Bake potatoes for 30-40 minutes, until golden. Serve warm.
FAQs
Yukon gold are a great option for mashed potatoes because they are starchy enough to get fluffy, but still have full-body flavor. Russet potatoes would also work well for this recipe, as they get very fluffy too. For Yukon gold, you can peel them for a smoother texture or leave the skin on. For russet potatoes, peel them before cooking.
The biggest key to perfect mash is to not overwork or over mix the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy.
If you don’t have fresh chives or just want extra herb flavor, you can use rosemary, parsley, sage, or thyme in this recipe. You can also use herbed goat cheese in place of plain goat cheese.
Yes! I prefer to slice the potatoes 1/4″ thick when cooking in the instant pot for more even cooking. Just place sliced potatoes, garlic, salt, and chicken broth in the Instant Pot. Close the lid and set the valve to seal, then cook on MANUAL high pressure for 8 minutes. When done, quick release the pressure, remove the lid, and drain the potatoes. Place them in the stand mixer and continue with the recipe as written.
What to serve with them
- More → 20+ Main Dishes to Serve with Mashed Potatoes
More potato recipes
More goat cheese recipes
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Full Recipe
Goat Cheese Mashed Potatoes
Ingredients
- 3 pounds Yukon gold potatoes (peeled if desired)
- 5 cloves garlic (peeled)
- 2 cups chicken broth
- 2 tablespoons kosher salt
- 1 ½ cups milk
- 4 tablespoons butter (unsalted )
- ½ cup sour cream
- 8 ounces goat cheese
- 2 teaspoons black pepper
- ⅔ cup parmesan cheese
- Chives (for topping (optional))
Instructions
- Preheat oven to 375 degrees F.
- Cut the 3 pounds Yukon gold potatoes into 1-inch cubes and place them in a large pot with the 5 cloves garlic, 2 cups chicken broth and 2 tablespoons kosher salt. Add enough water to cover the potatoes. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- As soon as the potatoes are tender, drain them in a colander.
- Place hot potatoes and garlic in the bowl of a stand mixer and mix until smooth, about 1 minute. (You can also use a hand masher or a hand mixer.)
- While still hot, slowly add in the 1 ½ cups milk, 4 tablespoons butter, 8 ounces goat cheese, ½ cup sour cream and 2 teaspoons black pepper.
- Mix until smooth and milk is absorbed. Season with additional salt and pepper, to taste.
- Add potatoes to a 9×12” baking dish. Sprinkle on the ⅔ cup parmesan cheese and bake 30-40 minutes, until golden.
- Serve warm topped with chives, if desired.
Notes
- Place the potatoes in the water and then bring it to a boil. This ensures even cooking.
- Cook the potatoes until very tender for a creamy, lump-free texture.
- Don’t overmix the potatoes or they become gummy.
Nutrition
This post was originally published in 2020. It was updated in 2024 to provide additional information. The mashed potatoes with goat cheese recipe remains the same. Enjoy!
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