Goat Cheese Whipped Potatoes

Do you love potatoes as much as I do?  Sometimes you need something a bit different, and these Goat Cheese Whipped Potatoes definitely fit the bill. They are light and fluffy, with a nice added tang from the goat cheese.  I  have to admit that these potatoes were not my idea.  They came with my dinner at Satay’s Restaurant in Coeur D’Alen, Idaho and I really, really enjoyed them!

Now I need warn some of you, these are not lactose free!!  I sometimes forget that mashed potatoes in restaurants are made with heavy cream.  Not a good thing for someone that is lactose-intolerant. 🙁

When I made them at home with cashewmilk instead of heavy cream, they didn’t seem to bother me…which makes me very happy!

These Goat Cheese Whipped Potatoes are just as easy to make as regular Mashed Potatoes.

How to make Goat Cheese Whipped Potatoes:

Peel and quarter the potatoes and cover with water in a large pot…..

Bring to a boil and cook until fork tender, about 15 minutes.  Drain and place in a large bowl…..

Add the butter and goat cheese first so it starts to melt.  Add the parsley and beat with a hand mixer…..

Add the milk and season with salt and pepper.  Beat until light and fluffy, adding additional milk if necessary {I like mine thick}…..

Serve in a bowl, or squeeze through a pastry bag with a decorative tip if you’re feeling fancy. 😉 Garnish with a sprig of rosemary if desired.

I swirled them with a large spoon on the plate next to the Huckleberry Glazed Salmon, and smoothed out the sides to create a mountain…..

It was a Northwest themed meal, so a mountain seemed appropriate. 😉 This is what the fancy restaurant version looked like…..

I need to remember to buy some new decorative tips before I make these again, since my garbage disposal keeps eating them!!

A note about goat cheese or chèvre …there are different types.  Traditionally, goat cheese is made with goat milk…duh.  However, goat cheese sold in the U.S. is made with cow’s milk and each farm has their own version.

The goat cheese that I bought in Idaho is drier and crumbled, and comes in a plastic container {like feta cheese}.  The goat cheese that I bought in Iowa, comes in a sealed packaged and has the consistency of cream cheese…..

They both worked just fine, although the creamier goat cheese was a bit milder.

No matter what goat cheese you find, these potatoes make a delicious side dish.

Some additional Mashed Potato recipes for you to try:

Instant Pot Loaded Mashed Potatoes

Instant Pot Mashed Potatoes

Traditional Mashed Potatoes

Mashed Sweet Potatoes

Enjoy!!

Goat Cheese Whipped Potatoes

Take your mashed potatoes to a whole new level with these fluffy and delicious Goat Cheese Whipped Potatoes!

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Course: Side Dish

Cuisine: American

Keyword: side dish, goat cheese, potatoes, recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 159kcal

Author: Lisa Johnson

Ingredients

• 1 1/4 pounds Yukon Gold Potatoes (about 4 medium)
• 3 Tablespoons unsalted butter
• 4 ounces creamy goat cheese {chevre}
• 3 tablespoons milk (Add more if needed - I used cashewmilk)
• 2 Tablespoons chopped Italian parsley
• sea salt and black pepper (to taste)

Instructions

• Peel and quarter potatoes and place in a large pot of water.
• Boil potatoes and cook until fork tender.
• Drain and place in a large bowl.
• Add the goat cheese, butter, and parsley and allow to sit for a minute or so to start melting.
• Add the milk, season with salt and pepper, and beat with a hand mixer until fluffy.

Notes

• Potatoes will take more or less time to cook depending on how thick they are.
• If potatoes appear to be too dry, add additional milk.
• Traditionally, goat cheese is made with goat milk. However, goat cheese sold in the U.S. is made with cow's milk and each farm has their own version.

Nutrition

Calories: 159kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 83mg | Potassium: 407mg | Fiber: 2g | Vitamin A: 9.9% | Vitamin C: 15.2% | Calcium: 6.7% | Iron: 19.5%