If you love goat cheese, you’ll love these goat cheese mashed potatoes with black pepper and a hint of garlic! They’re an easy upgrade from basic mashed potatoes and take no extra effort. So if you’re feeling a little fancy, but not too fancy, make these whipped goat cheese mashed potatoes tonight.
These goat cheese mashed potatoes are whipped to light and fluffy perfection in the stand mixer (though you can also use a hand mixer). Whole cloves of garlic boiled with the potatoes add a subtle hint of savory garlic, letting the flavors of tangy, creamy goat cheese and freshly cracked pepper shine. They’re super simple to make with just four easy ingredients (not counting salt and pepper) and 25 minutes.
Whipped Black Pepper Goat Cheese Mashed Potatoes
- 1½ pounds Yukon gold potatoes (about 3 to 4 medium), peeled
- 4 cloves garlic, peeled
- ¾ teaspoon salt, divided
- 4 ounces plain goat cheese, crumbled
- ½ cup milk
- ½ to 1 teaspoon freshly cracked black pepper
Peel and cube potatoes into 1-inch pieces. Place in a large pot with garlic and ½ teaspoon of the salt. Fill with enough water to cover potatoes by about 1 inch. Bring to a boil and cook until potatoes are tender, about 15 minutes.
Drain potatoes and add to the bowl of a stand mixer. You can also use a large bowl with a hand mixer.
Warm the milk, heating it in the microwave for 30 seconds. Do not let it curdle. Add the milk, remaining ¼ teaspoon salt and black pepper to the potatoes and whip until potatoes are light and fluffy.
Add crumbled goat cheese and whip until incorporated. Serve immediately.
- You can use russet potatoes in place of Yukon gold potatoes.
- Adjust the pepper to suit your taste. It’s best to use freshly cracked pepper.
- Whip the potatoes just after draining. If they cool, they tend to get gummy in the mixer.
- The extra step of warming the milk makes a difference. If you’d rather warm it on the stove, do so in a small saucepan over low heat while the potatoes are boiling.
- Leftovers can be stored in the refrigerator up to 4 days.