Patrick Oconnell
Goat cheese mashed potatoes are a delicious twist on the classic comfort food. The goat cheese adds a tangy, creamy flavour to the potatoes, and the dish can be seasoned with herbs, garlic, and onion to elevate it even further. This side dish is a perfect addition to any meal, especially during the holidays, and can be made with various types of potatoes, including Russet, Yukon gold, and sweet potatoes. The key to achieving the perfect goat cheese mashed potatoes is to use a potato masher, hand mixer, or ricer to get a smooth and creamy texture, and to season to taste.
| Characteristics | Values |
|---|---|
| Type of dish | Comfort food, side dish |
| Main ingredients | Goat cheese, potatoes, garlic |
| Other ingredients | Butter, milk, salt, pepper, chicken broth, sour cream, Parmesan cheese, chives, parsley, thyme, rosemary, shallots, heavy cream |
| Tools | Electric mixer, hand masher, potato ricer, hand mixer, food mill, stand mixer |
| Cooking methods | Boiling, baking, roasting |
| Cooking time | 10-15 minutes for boiling potatoes, 30-40 minutes for baking |
| Temperature | 350-375 degrees F |
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What You'll Learn
How to cut potatoes for mashing
To make mashed potatoes, you'll need to cut the potatoes into small pieces so they cook evenly and quickly. Here's a step-by-step guide on how to cut potatoes for mashing:
Scrub the potatoes: Before cutting, use a brush or your hands to thoroughly scrub the potatoes under running water. This removes any dirt or residue.
Peel the potatoes (optional): Depending on your preference and the type of potatoes you're using, you may choose to peel them. Some people prefer to leave the skins on for a rustic feel, while others prefer to peel for a smoother texture. If you're using a ricer, you can bake the potatoes and then scoop out the insides, making it easier to remove the skins.
Cut the potatoes into uniform pieces: For even cooking, cut the potatoes into uniform pieces. You can cut them into slabs or slices about 2 cm (3/4") thick. Cutting them into 1-inch cubes is also an option, but it's not necessary. The goal is to have evenly sized pieces to ensure consistent cooking.
Boil or microwave the potato pieces: Once cut, you can boil the potato pieces in salted water or stock until tender. Alternatively, you can microwave them. Wrap the potatoes in a wet paper towel, place them on a plate, and microwave for about 2-5 minutes until soft.
Drain and mash: After boiling or microwaving, drain the potatoes and return them to the pot. Now it's time to mash! Use a potato masher, ricer, or electric mixer to mash the potatoes to your desired consistency. For smoother mashed potatoes, you may want to cut the potatoes into smaller pieces before cooking.
By following these steps, you'll have perfectly cut potatoes that are ready for mashing. Remember, the key to successful mashed potatoes is even cooking and achieving your desired consistency, whether it's smooth and creamy or fluffy and airy.
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The best potatoes for mashing
When it comes to the best potatoes for mashing, there are a few factors to consider. Firstly, the type of potato you choose can significantly impact the final texture and flavour of your mash. Starchy potato varieties, such as Russet, Idaho, or Yukon Gold, are excellent choices for mashed potatoes. Their high starch content results in a fluffy and airy texture that breaks down easily during mashing. These potatoes also have a low moisture content, preventing your mash from becoming soupy. Instead, they readily absorb additions like butter, cream, milk, sour cream, or even olive oil.
Among the starchy varieties, Russet potatoes are particularly starch-rich, making them very fluffy. However, they have tough skin that should be peeled before cooking. On the other hand, Yukon Gold potatoes offer a slightly different profile. They have a buttery texture and a dense, inherently buttery flavour. Yukon Golds also tend to absorb less water during cooking, reducing the risk of becoming waterlogged or gummy. If desired, you can leave some of the skin on for added texture or a rustic charm.
In contrast to starchy potatoes, waxy potatoes like peewee, fingerlings, and red potatoes are not ideal for mashing. These varieties hold their shape well when boiled, making them perfect for potato salads, but they tend to produce lumpy mashed potatoes.
To ensure your mashed potatoes are creamy and smooth, it's essential to follow a few key steps. Firstly, drain the cooked potatoes well and consider returning them to the warm pot for a few minutes to evaporate any excess water. This step helps to reduce their natural water content and primes them to absorb more butter, cream, or other desired additions.
Additionally, the method you use for mashing can also impact the final texture. While electric mixers, stand mixers, or food processors can be convenient, overmixing with these tools can break down the starches in the potatoes, leading to a gummy texture. For the creamiest potatoes, a hand masher, potato ricer, or hand mixer is recommended.
By choosing the right type of potato, following proper cooking and draining techniques, and selecting the appropriate mashing method, you can create the best mashed potatoes with a fluffy, creamy, and rich texture.
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How to cook potatoes for mashing
There are several ways to cook potatoes for mashing. One of the most popular methods is boiling them. For this, you can either use a pot of water or a mixture of water and milk. If you want to add milk, heavy cream, or butter to your mash, boiling them in water beforehand is a good idea. However, if you want to keep the process simple, you can boil the potatoes in a mixture of butter, milk, and cream, and then mash them in the same saucepan.
Another option is steaming the potatoes. This method is faster and helps prevent gumminess by removing excess starch. You can steam potatoes for 10 minutes, rinse them in cold water, and then steam for another 10 minutes.
If you're looking for a more hands-off approach, you can try using a slow cooker. Simply add the potatoes, butter, dairy, and seasonings to the slow cooker and cook for 4 to 5 hours. However, this method may take longer and require more planning.
For a more modern approach, you can try using an Instant Pot or a sous vide machine. With an Instant Pot, you can cook the potatoes in chicken broth, garlic, and salt for 8-12 minutes. With a sous vide machine, you can cook the potatoes in a butter-milk mixture, which will make them taste richer.
When choosing potatoes for mashing, Yukon Gold potatoes are a great option due to their buttery flavour and lower starch content.
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How to mash potatoes
How to make mashed potatoes
Mashed potatoes are a classic comfort food and a great side dish for any meal. Here is a step-by-step guide on how to make creamy and fluffy mashed potatoes with a tangy goat cheese twist.
Ingredients:
- Potatoes (Yukon gold, Russet, or sweet potatoes are great options)
- Goat cheese
- Milk (warm or hot)
- Butter
- Salt and pepper
- Optional: garlic, herbs (such as thyme, rosemary), or other cheeses (such as Parmesan or sharp cheddar)
Instructions:
- Start by peeling the potatoes and cutting them into even-sized chunks or slices. This ensures that they cook evenly.
- Place the potato chunks in a large pot and cover them with cold, salted water. Bring the water to a boil over medium-high heat. You can also add garlic cloves and chicken broth for extra flavor.
- Once the water is boiling, reduce the heat to a simmer and cook the potatoes until they are tender and can be easily pierced with a fork. This usually takes around 10 to 15 minutes.
- Drain the potatoes and return them to the pot. Cook over low heat until the edges of the potatoes turn white, which will help to evaporate any remaining moisture.
- Using a potato masher, handheld mixer, or ricer, mash and stir the potatoes until they are smooth and creamy. If using a stand mixer, use the paddle attachment. For a more rustic texture, you can also use a hand masher.
- While the potatoes are still hot, slowly add in the warm or hot milk, butter, salt, and pepper. Mix until smooth and well combined. Be sure to warm up the milk before adding it to the hot potatoes, as cold milk will not absorb as well.
- Now, it's time to add the goat cheese. Stir it into the mashed potatoes until it is evenly distributed and melted.
- Taste and adjust the seasoning as needed. You can add more salt and pepper, butter, or even some fresh herbs like parsley or chives.
- Serve the mashed potatoes warm. For an extra indulgent touch, top with an additional pat of butter or a sprinkle of your favorite cheese.
Tips:
- Do not overwork or over-mix the potatoes, as this can break down too much starch and result in a gluey or gummy texture. Mix just enough to remove lumps and add a light, fluffy texture.
- For a smoother texture, peel the potatoes before cooking. Leaving the skin on can add a rustic charm to your dish.
- Get creative with add-ins and toppings! Try roasted garlic, caramelized onions, herbs, or different types of cheese to take your mashed potatoes to the next level.
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How to mix goat cheese into mashed potatoes
Goat cheese mashed potatoes are a delicious twist on the classic comfort food. The goat cheese adds a tangy, creamy flavour to the potatoes. You can use a hand masher, potato ricer, or a hand/stand mixer to make the mash. Here is a step-by-step guide on how to mix goat cheese into mashed potatoes:
Ingredients:
- Goat cheese
- Potatoes (Yukon gold, Russet, or sweet potatoes)
- Milk (warm)
- Butter
- Salt
- Pepper
- Optional: garlic, thyme, rosemary, chives, parsley, or other herbs
Method:
First, prepare the potatoes. Peel the potatoes and cut them into even-sized cubes or slices. Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender and can be easily pierced with a fork. This should take around 10-15 minutes. Drain the potatoes and return them to the pot.
Next, it's time to mash! You can use a hand masher, potato ricer, or a hand/stand mixer. Mash the potatoes until they are smooth and any remaining moisture has evaporated. It is important not to overwork the potatoes, as this can result in a gluey texture. While the potatoes are still hot, slowly add in the warm milk, butter, salt, and pepper. Mix until smooth and the milk is absorbed.
Now, it's time to add the goat cheese. Slowly mix in the goat cheese until it is fully incorporated and the mash is creamy. You can also leave some chunks of goat cheese for topping. Taste the mash and adjust the seasoning as needed.
Finally, serve the goat cheese mashed potatoes warm. You can top them with additional butter, herbs, or chives for a pop of colour and extra flavour. Enjoy!
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Frequently asked questions
The best type of potato to use is a matter of personal preference, but some good options include Russet potatoes, Yukon gold potatoes, and sweet potatoes. Russets are a classic choice for mashed potatoes, while Yukon golds are less starchy and will result in a creamier texture. Sweet potatoes will add a touch of sweetness to the dish.
In addition to potatoes and goat cheese, you will need milk, butter, salt, and pepper. You can also add ingredients such as garlic, sour cream, Parmesan cheese, chives, and thyme to enhance the flavour and creaminess of the dish.
There are several tools you can use to mash potatoes, including a food mill, potato ricer, potato masher, or hand mixer. If you want a more hands-on approach, you can also mash the potatoes by hand, which gives you more control over the texture and helps to avoid over-mixing.
