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Mashed Potatoes with Goat Cheese


Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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.)

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