Herb Mashed Potatoes with Goat Cheese

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino


  • 3 large all-purpose potatoes, peeled and cut into chunks
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 tablespoons cold butter, cut into pieces
  • 1 shallot, chopped
  • 10 blades chives, chopped or snipped, 3 tablespoons
  • 3 or 4 sprigs fresh thyme, leaves stripped and chopped, 2 tablespoons
  • Freshly ground black pepper
  • 1 cup good quality chicken stock, available on soup aisle
  • 4 ounces, 1 small log, herb, peppercorn or plain goat cheese


Step 1

Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.

Step 2

Begin other dishes for your menu with the pocket of time you have here.

Step 3

Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.

Step 4

Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *