Goat Cheese Mashed Potatoes Recipe

This rich Goat Cheese Mashed Potato dish is a holiday showstopper as well as being incredibly indulgent! Baking the mash with a parmesan crust makes the top go crispy and golden, which along with the tangy goat cheese and sour cream adds a sophisticated depth to these potatoes that is so satisfying with roast beef.

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Goat Cheese Mashed Potatoes Recipe Ingredients

• The Potatoes:
  • 3 pounds large Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
  • 5 large garlic cloves (peeled)
  • 1 tablespoon Kosher salt (for boiling)
• The Dairy Mix:
  • 7-8 ounces garlic-and-herb goat cheese (like Montrachet), room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 1/2 cups sour cream
  • 1/2 cup half-and-half (or milk)
• The Seasoning & Topping:
  • 4 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese

How To Make Goat Cheese Mashed Potatoes Recipe

1. Boil: Preheat the oven to 375°F (190°C). Place the peeled potato chunks, the 5 whole garlic cloves, and 1 tablespoon of salt in a large pot. Cover with water. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes until the potatoes are very tender.
2. Mill: Drain the potatoes and garlic thoroughly. Pass them together through a food mill fitted with the coarsest blade into a large bowl. (Using a food mill ensures the garlic is perfectly distributed without chopping!).
3. Mix: While the potatoes are still steaming hot, immediately stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons of salt, and pepper. Stir vigorously until the mixture is smooth and creamy.
4. Bake: Pour the potato mixture into a 9×12-inch oval baking dish (or equivalent rectangular dish). Smooth the top with a spatula.
5. Crust: Sprinkle the grated Parmesan cheese evenly over the top. Bake for 30–40 minutes until the top is lightly browned and the edges are bubbling.
6. Serve: Serve piping hot!

Recipe Tips!

• The Food Mill Secret: Using a food mill instead of a hand masher is the key to fluffiness! It aerates the potatoes and purees the boiled garlic cloves seamlessly into the mash, so you get garlic flavor in every bite without any chunks.
• Go for Gold: Yukon Gold potatoes are mandatory here! They have a naturally buttery, waxy texture that becomes incredibly creamy when milled. Russets can be too fluffy and dry for this rich, heavy casserole.
• Room Temperature Dairy: Ensure your goat cheese and butter are soft before mixing. If you add cold cheese to the potatoes, it won’t melt properly, and you’ll end up with cold lumps instead of a smooth, tangy cream.
• Make-Ahead Magic: This is the ultimate Thanksgiving side because you can assemble the entire dish (up to the baking step), cover it, and refrigerate it for up to 3 days! Just add 15 minutes to the baking time if cooking from cold.

What To Serve With Goat Cheese Mashed Potatoes Recipe?

This Goat Cheese Mashed Potatoes Recipe is incredibly rich and tangy, so it needs a robust main course! A tender Prime Rib or a Rack of Lamb is the perfect partner, as the goat cheese cuts through the rich red meat fats. For a vegetarian option, serve it alongside Roasted Portobello Mushrooms or a caramelized onion tart! A glass of Sauvignon Blanc matches the acidity of the goat cheese beautifully.

How To Store Goat Cheese Mashed Potatoes Recipe

• Refrigerate: Store the baked potatoes in the dish (covered) or an airtight container for up to 3 days.
• Reheat: Cover with foil and reheat in a 350°F oven for 20-30 minutes. If you microwave it, the oil from the cheese might separate slightly, so stir well.
• Freeze: While you can freeze mashed potatoes, the sour cream and goat cheese in this recipe may separate and become watery when thawed. It is best enjoyed fresh or from the fridge.

Goat Cheese Mashed Potatoes Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 12g

Nutrition information is estimated per serving (serves 8).

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