Not Healthy: Goat Cheese smashed Potatoes

I first tried goat cheese mashed potatoes at a local restaurant that unfortunately didn't make it through the bad economy in the late 2000s that closed down a number of restaurants. Fortunately I was able to find a good recipe to replicate that delicious take on mashed potatoes. The goat cheese adds a creaminess and tang often supplied by sour cream but with a more complex flavor. Even people who tend not to like more rustic cheeses, like feta, enjoy this recipe.

The original recipe came from Epicurious with some minor tweaks. It yield six servings.

Ingredients:

3 pounds russet or new potatoes cut into 1-2 inch cubes, peel or leave the skin on peel for traditional mashed potatoes
1 cup milk (I use skim milk but you can use a fattier milk)
1 bunch green onions, chopped
3 tablespoons butter (you can use more if needed)
salt and pepper to taste
4-6 ounces chevre goat cheese

Equipment:

One large stock pot to boil potatoes
Small saucepan
Potato masher
Measuring cup
Knife and cutting board or plate
Stove
Basic kitchen utensils

Step 1: Boil the potatoes in a large pot of water for 30-40 minutes until soft. The smaller you cube the potato the quicker it will soften. You don't want the potatoes to dissolve into the water, just soften so it easily mashes.

Step 2: When the potatoes are tender, remove from heat and drain water.

Step 3: Add the milk, butter and onions to a small saucepan and heat over medium heat. You don't want to boil the milk, just melt the butter and simmer out some onion flavor. Heat until the butter is completely dissolved. Stir frequently to prevent scorching. Once the butter is completely melted and the ingredients are mixed remove from heat and add to the potatoes.You can do the step in the last few minutes while the potatoes are boiling.

Step 4: Add goat cheese and mash with potato masher. Start out adding two ounces of the cheese if you have never made the recipe. Mash until the potatoes are smooth and there are no lumps. Taste and see if you want more goat cheese flavor. Add another two ounces, mix well and taste again. Repeat if necessary.

Step 5: Add salt and pepper to taste. The goat cheese can add some saltiness so start small, mix well and add more if needed. You can also add more butter if you want. Once you are happy with the flavor, you can return to the stove if the potatoes have cooled and reheat on low.

Step 6: Last, you need to use a fork and vigorously stir the potatoes up to whip some air in and give them a lighter body. This step is not essential but I think it gives smashed/mashed potatoes a smoother mouthfeel and look like you made a lot more than you did. 


This is a basic recipe for smashed/mashed potatoes. You can take out the goat cheese for regular potatoes or substitute different cheeses. Sometimes I add garlic to this recipe for more flavor. That's something you can decide when you add salt and pepper.

If you don't have a potato masher you can still make mashed potatoes but it is far more challenging, especially if you are trying to make a large batch. You can use a large spoon to try to mash the potatoes until they are mostly broken down and then use a fork to stir vigorously to smooth them out. You probably want to use a large plastic bowl or tupperware container so you don't scratch up the bottom of your pot. I used this method quite a bit when I was single because it doesn't take too much work to mash one or two potatoes but if you're feeding two or more and/or hoping for leftovers it's a lot of work and takes much longer. Potato mashers aren't very expensive and will cut the time it takes to create smooth smashed/mashed potatoes significantly.