I make a lot of mashed potatoes for my family. It is the one vegetable that everyone eats. I make real mashed potatoes. It has never even occurred to me to buy boxed or frozen mashed potatoes. They are so easy to make, and I have made so many batches in my life that I could make them in my sleep.
I have fed a number of extra children who have come through my door over the years, and a surprising number of them have never had real mashed potatoes. Not even for Thanksgiving.
I am not passing judgment. I am just surprised.
I recently saw a menu for a restaurant that included Goat Cheese Mashed Potatoes. I didn’t ask for the recipe. I ask restaurants for recipes all the time, and I have never received a single one that I have requested. However I am usually successful at replicating the ones I really like. I consider it a challenge.
I love goat cheese. My family – not so much. Since I had some in the refrigerator, I thought I would make some Goat Cheese Mashed Potatoes. Surprisingly, my middle child and DSH raved about them. I know that when I get a compliment about a new recipe, especially more than once, I should make it again. They loved them so much that I made them again and decided to share the recipe.
Goat cheese can be expensive. I buy it at the big box retail warehouse club store along with large chunks of Parmigiano Reggiano Cheese for a more reasonable price than the local grocery store.
One secret to making mashed potatoes is to use the correct type of potato. You should use Russet or Yukon Gold potatoes or comparable. Do not try to mash the waxy type of potatoes. They turn into a gloppy mess.
Peel and cut the potatoes into large pieces. Boil in a large saucepan in salted water until fork tender or about 10 to 15 minutes.
While the potatoes are cooking, add the milk, butter, and onion to a small saucepan and bring to a boil. Stir, turn off the heat, and set aside.
When the potatoes are finished cooking, drain them into a colander and shake off the excess water. Add the drained potatoes back into the large saucepan and shake over a low flame until completely dried. Turn off the heat, and add the milk mixture. Mash using a potato masher or hand mixer until smooth.
Add the goat cheese to the mashed potatoes and mix just until combined. Taste. Add salt and pepper to taste.
May be served immediately or placed into a casserole that has been lightly coated with cooking spray. Cover. When ready to serve, uncover, and reheat in the microwave.
When serving mashed potatoes, I almost always make them in advance and reheat them. Potatoes are very amenable to reheating.
Goat Cheese Mashed Potatoes served with Grilled Chicken Breast and steamed haricots verts (French green beans).
I also served these with Marinated and Grilled London Broil. They have a tangy taste and will be best served with an entrée that will hold up to the sharper flavor.
Goat Cheese Mashed Potatoes
Adapted from a recipe on epicurious.com
1½ pounds Russet or Yukon Gold potatoes (about 4 medium potatoes), peeled and cut into large chunks
½ cup finely diced white or sweet yellow onion (about ½ of a medium-sized onion)
½ cup whole milk (or half-and-half)
3 TB unsalted butter
¼ cup (2 ounces) goat cheese
Salt, to taste
Pepper, to taste
In a large saucepan, boil potatoes in salted water until fork tender about 10 to 15 minutes. Drain.
While the potatoes are cooking, add onion, milk, and butter to a small saucepan, and bring to a boil. Stir and remove from heat.
Return boiled potatoes to the large saucepan and shake over a low flame to steam off any remaining water. Turn off the burner.
Add the milk mixture to the potatoes and mash with a potato masher or hand mixer until smooth. Add the goat cheese and quickly mix to combine. Taste and add salt and pepper to taste.
May be served immediately or prepared in advance. If preparing in advance, place the mashed potatoes into a casserole dish that has been lightly coated with cooking spray. Cover. When ready to serve, uncover and reheat in the microwave.