The Southern Living Test Kitchen has made a lot of mashed potato recipes during its 50 years, and we have to say that this is one of our best mashed potatoes yet. Our typical mashed potato recipes call for milk and butter, but these mashed potatoes are truly over the top with the addition of goat cheese, heavy cream, and chopped fresh chives. Two cups of tangy goat cheese balances out the natural sweetness of the cream and potatoes while also adding more body and texture to the mashed potato dish. We call for plain goat cheese, but for something a little different, you can substitute a flavored goat cheese such as garlic and herb, or even sun-dried tomato. Instead of topping the mashed potatoes with chives—a classic combination—you can substitute parsley, rosemary, or thyme. Our recipe calls for the soft, cooked potatoes to be mashed with a potato masher, but if you light your potatoes extra light and fluffy, you can also use a ricer. Best of all, this easy mashed potato recipe doesn’t require any additional time or effort to prepare—in two simple steps you’ll have a big bowl of creamy, comforting mashed potato goodness.
4 pounds russet potatoes, peeled and cubed
8 ounces goat cheese (about 2 cups)
1 cup heavy cream
1/2 cup (8 oz.) salted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh chives
How to Make It
Place potatoes in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high; reduce heat to medium, and cook until tender, about 15 minutes.
Drain potatoes, and return to saucepan. Add goat cheese, cream, butter, salt, and pepper; using a potato masher, mash to combine. Top servings with chives.