Whipping mashed potatoes with goat cheese and black pepper liven up basic mashed potatoes into light and fluffy clouds with a hint of tang. With just 4 simple ingredients, they're easy and delicious with a variety of dinners! (gluten-free)
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 that takes no extra effort. So if you're feeling a little fancy, but not too fancy, make these whipped goat cheese mashed potatoes tonight!
Why You'll Love These Goat Cheese Mashed Potatoes
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 4 easy ingredients (not counting salt and pepper) and 25 minutes.
The Ingredients
- Yukon gold potatoes - my favorite potatoes for just about everything, but especially mashed potatoes, for their creamy texture. You can also use standard russet potatoes.
- Garlic - a yummy accent to the goat cheese that gets cooked with the potatoes so that it's very subtle.
- Warmed milk - heating your milk makes better mashed potatoes. I don't know why, it just does.
- Goat cheese - Creamy, plain goat cheese is the star of these potatoes. It's sold in logs, usually in the deli section of the grocery store.
- Black pepper - Pepper and goat cheese go lovely together. Make sure it's freshly cracked pepper for the best flavor. (Don't have a pepper grinder yet? Get one. Trust me.)
How To Make Whipped Black Pepper Goat Cheese Mashed Potatoes
- Place peeled, cubed potatoes in a pot with garlic, salt, and water. Bring to a boil and cook until potatoes are tender.
- Drain potatoes and add to the bowl of you stand mixer (or a large bowl with a hand mixer). Add the warmed milk, salt and pepper and whip until the potatoes are light and fluffy.
- Add the crumbled goat cheese (and more pepper if needed) and whip some more.
- Enjoy!
Tips For The Best Goat Cheese Mashed Potatoes
- 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.
What To Serve With Goat Cheese Mashed Potatoes
- A nice steak or Rosemary Prime Rib for special occasions. Or whenever.
- Pomegranate Balsamic Chicken
- Coffee Rubbed Pork Tenderloin
- Slow Cooker Balsamic Braised Short Ribs
- Pan Seared Pork Chops with Pears and Bourbon
- Herb Roasted Turkey Breast
- Easy Skillet Balsamic Glazed Pork Chops
Did you make this recipe? Please leave a star rating in the comments!
PrintWhipped Black Pepper Goat Cheese Mashed Potatoes
Whipping mashed potatoes with goat cheese and black pepper liven up basic mashed potatoes into light and fluffy clouds with a hint of tang. With just 4 simple ingredients, they're easy and delicious with a variety of dinners! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
Ingredients
- 1 ½ lbs Yukon gold potatoes (about 3-4 medium), peeled
- 4 cloves garlic, peeled
- ¾ tsp salt, divided
- 4 oz plain goat cheese, crumbled
- ½ cup milk
- ½ - 1 tsp freshly cracked black pepper
Instructions
- Peel and cube potatoes into 1-inch pieces. Place in a large pot with garlic and ½ tsp 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. I usually place it in the microwave for 30 seconds. You don't want it to curdle.
- Add the milk, remaining ¼ tsp 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.
Notes
- 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.
Keywords: goat cheese mashed potatoes, whipped goat cheese mashed potatoes, black pepper goat cheese mashed potatoes
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