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Under 30 Minutes

Mashed Potatoes with Goat Cheese

To keep mashed potatoes warm, or to reheat cold or leftover potatoes, transfer to a large bowl set over a pot filled with a few inches of simmering water. (Make sure the bowl does not come into contact with the water.)

  • Prep:
  • Total Time:
  • Servings: 4
Mashed Potatoes with Goat Cheese

Source: Everyday Food, April 2006


  • 1 1/2 pounds baking potatoes (3 medium), peeled and cut into 2-inch chunks
  • Coarse salt and freshly ground pepper
  • 1 cup milk
  • 4 ounces soft goat cheese
  • 2 scallions, thinly sliced


  1. In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover by 2 inches. Bring to a boil over medium-high heat; reduce to medium-low, and simmer until tender, but not falling apart, 14 to 16 minutes.

  2. Drain and return potatoes to saucepan over medium-low heat; add milk and goat cheese. Mash with a potato masher until smooth and creamy. Season with salt and pepper; fold in scallions, and serve.

Reviews (1)

  • diablaroja 17 Nov, 2008

    Too much milk...following the recipe made more of a soup. I had to add another large potato (hastily microwaved), and the result was still to thin for my liking. I'll try 1/2 cup milk next time.

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