Creamy Mashed Potatoes with Goat Cheese and Chives

Cooking for a Crowd, Recipes, Worknight Dinners
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Mashed Potatoes

Photo: Leigh Loftus

I know. You had a weekend full of carb-eating, face-stuffing fun and the last thing you want to see here is mashed potatoes. I should be posting a nice salad or something low in fat, calories, carbs, sugar blah blah blah.Well, instead, you’re getting mashed potatoes. And it’s not to remind you of your holiday sins, no not at all, nothing like that. It’s to remind you that the holiday season has only just begun and we have, in fact, several weeks remaining ahead of us of that include big dinners, carbs, sugar, calories and yes, mashed potatoes.

And you know what I say to that, right?

Everything in moderation.

….Right?

….Right?

Well, regardless. Homemade mashed potatoes are just about the easiest thing you can make from scratch regardless of your cooking talents. The directions pretty much go: boil potatoes. Mash potatoes. Add milk or cream, chives and chevre. Eat potatoes. Repeat the last step, if desired.

Mashed Potatoes

Photo: Leigh Loftus

Creamy Mashed Potatoes with Goat Cheese & Chives
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 lbs Yukon gold potatoes, peeled and quartered lengthwise
  • ½ cup whole milk (or heavy cream, if you feel adventurous)
  • 4 ounces goat cheese (chèvre)
  • 2 tablespoons chives
  • ½ teaspoon salt
  • Pepper to taste
Instructions
  1. Place potatoes into a saucepan. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until potatoes are fork tender. Drain water from potatoes and return them to the hot saucepan.
  2. Over very low heat, add milk or cream and chevre and use a potato masher to mix everything together. mash potatoes with milk or cream and cheese. Add chives and use a strong spoon to combine. Add salt and pepper, to taste, if desired.
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7 Comments

  • Reply
    Tips to Know When Hosting Thanksgiving for the First Time
    November 1, 2016 at 1:15 pm

    […] food is that so much of it can be made in advance and reheated on Thursday. You can make mashed potatoes, sweet potatoes, corn pudding and cranberry sauce the day before or early in the morning, and then […]

  • Reply
    Laurie Whitman
    December 10, 2010 at 9:42 am

    Maris – This blog is beautiful! I love it – your photos, your copy, your recipes – they are wonderful! I am going to make those cookies this weekend and also, thanks for the great idea for a holiday martini!
    Best, Laurie Whitman

  • Reply
    Pretty. Good. Food.
    November 30, 2010 at 10:17 pm

    Oooh wow, I’m hungry now! Looks delicious!

  • Reply
    kat
    November 30, 2010 at 9:58 am

    Holiday sins?! Those weren’t sins they were treats

  • Reply
    leslie
    November 29, 2010 at 9:08 pm

    I will be in a carb coma until New Years!

  • Reply
    Courtney
    November 28, 2010 at 11:02 pm

    Mmm, there is always room for mashed potatoes! 🙂

  • Reply
    daryl
    November 28, 2010 at 6:26 pm

    My most favorite comfort food

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