Goat Cheese Mashed Potatoes

Overhead shot of baked goat cheese mashed potatoes in white casserole dish with serving spoon.

Goat Cheese Mashed Potatoes with garlic take a classic comfort food dish to a new level! Made with tangy goat cheese, sour cream, and Parmesan cheese, these potatoes are perfectly creamy and flavorful every time. 

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 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 them in chicken broth, which instantly elevates them from your typical mashed potatoes recipe that cooks them in water. It’s the easiest 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 most amazing mashed potatoes you’ve ever had. The whole dish is simple to make and such a crowd-pleaser. 

Ingredients you’ll need

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.

Ingredients for goat cheese potatoes on tray.

How to make Goat Cheese Mashed Potatoes

  1. Preheat oven to 375-degrees. 
  2.  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.
  3. 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.
  4.  Drain the potatoes as soon as the potatoes are tender.
  5.  Mix potatoes and garlic in stand mixer until smooth, about 1 minute. (You can also use a hand masher or a hand mixer.)
  6. Slowly add in the milk, butter, goat cheese, sour cream and black pepper. 
  7.  Mix until smooth and milk is absorbed. Season with additional salt and pepper, to taste.
  8. Place potatoes in 9×12” baking dish and sprinkle on the parmesan cheese. 
  9.  Bake potatoes for 30-40 minutes, until golden. Serve warm.

Can I make these mashed potatoes in the Instant Pot?

  • 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.

FAQs

What potatoes are best for mashed potatoes?

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.

How do you keep mashed potatoes from getting gummy?

The biggest key is don’t overwork or overmix the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy.

What other herbs can I use in this recipe?

If you don’t have chives or just want extra herb flavor, you can use rosemary, parsley, sage, or thyme in this recipe. You can also use garlic herb goat cheese in place of plain goat cheese.

Side view of baked goat cheese mashed potatoes in white casserole dish with serving spoon.

Overhead shot of baked goat cheese mashed potatoes in white casserole dish with serving spoon.

If you loved this Goat Cheese Mashed Potatoes recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

What to serve with goat cheese mashed potatoes

Potato recipes

Overhead shot of baked goat cheese mashed potatoes in white casserole dish with serving spoon.

Goat Cheese Mashed Potatoes

Goat Cheese Mashed Potatoes with garlic take a classic comfort food dish to a new level! Made with tangy goat cheese, sour cream, and Parmesan cheese, these potatoes are perfectly creamy and flavorful every time.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6 people

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 unsalted butter
  • ½ cup sour cream
  • 8 ounces goat cheese
  • 2 teaspoons black pepper
  • cup parmesan cheese
  • Chives (for topping (optional))

Instructions

  • Preheat oven to 375 degrees F.
  • Cut the potatoes into 1-inch cubes and place them in a large pot with the garlic, chicken broth and 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 milk, butter, goat cheese, sour cream and black pepper.
  • Mix until smooth and milk is absorbed. Season with additional salt and pepper, to taste.
  • Add potatoes to a 9x12” baking dish. Sprinkle on the parmesan and bake 30-40 minutes, until golden.
  • Serve warm topped with chives, if desired.

Notes

Tips: 
  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 468kcal | Carbohydrates: 45g | Protein: 19g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 2986mg | Potassium: 1164mg | Fiber: 5g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 51mg | Calcium: 316mg | Iron: 3mg

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