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  • 14 cups coarsely chopped, peeled russet potatoes (4 pounds)
  • 1 cup whole milk (plus more if needed)
  • 1/2 cup half-and-half
  • 1/2 cup butter (1 stick)
  • 7 ounces goat cheese, crumbled
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/4 cup snipped chives (optional)


  1. Cover potatoes with cold water in a large saucepan. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes or until tender. Drain potatoes well in a colander.
  2. Heat milk, half-and-half,  butter and goat cheese in the same pan over medium heat. Add potatoes and mash with a potato masher or fork. Add salt, pepper and chives, if using, and stir well.
Recipe by Chef Chris Koetke.   For a complete menu featuring Goat Cheese Mashed Potatoes, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.  Supper Club Collection

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The recipe was originally published as Goat Cheese Mashed Potatoes on

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