Whipped Black Pepper Goat Cheese Mashed Potatoes

overhead view of a bowl of whipped goat cheese potatoes topped with crumbled goat cheese with a black spoon in it.

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)


  • 1 1/2 lbs Yukon gold potatoes (about 3-4 medium), peeled
  • 4 cloves garlic, peeled
  • 3/4 tsp salt, divided
  • 4 oz plain goat cheese, crumbled
  • 1/2 cup milk
  • 1/2 - 1 tsp freshly cracked black pepper


  1. Peel and cube potatoes into 1-inch pieces. Place in a large pot with garlic and 1/2 tsp of the salt. Fill with enough water to cover potatoes by about 1 inch.
  2. Bring to a boil and cook until potatoes are tender, about 15 minutes.
  3. Drain potatoes and add to the bowl of a stand mixer. You can also use a large bowl with a hand mixer.
  4. Warm the milk. I usually place it in the microwave for 30 seconds. You don't want it to curdle.
  5. Add the milk, remaining 1/4 tsp salt and black pepper to the potatoes and whip until potatoes are light and fluffy. 
  6. 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.

Keywords: goat cheese mashed potatoes, whipped goat cheese mashed potatoes, black pepper goat cheese mashed potatoes