Whipped 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)
- Author: Kaleigh
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
- 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
- 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.
- 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 1/4 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.
- 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