Goat Cheese Mashed Potatoes

Potatoes are my weakness. I love them prepared every way imaginable.

Back when that “no carb” thing was popular, I just laughed at it.

I will never stop eating potatoes.

Especially if they are fried or mashed.

 

The other night I made Goat Cheese Mashed Potatoes with a side of Bone-in Rib Eyes.

Bone-in RibEyes

I like to use red potatoes:

Goat Cheese Mashed Potatoes

I don’t peel them for two reasons:

1) Most of the nutritional value of the potato is in the skin.

2) Color.

Once the water comes to a boil, toss in a good amount of kosher salt and the cut up potatoes:

Goat Cheese Mashed Potatoes

Here comes the fun part.

Heavy cream and lots of real butter:

Goat Cheese Mashed Potatoes

Yes, I used a stick of butter for just seven small red potatoes.

Don’t judge.

I like to warm the cream and butter up before adding it to the potatoes. This keeps the potatoes from getting cold.

Goat Cheese Mashed Potatoes

When the potatoes are tender, drain them and throw them back into the hot pan:

Goat Cheese Mashed Potatoes

Pour in the butter and cream mixture:

Goat Cheese Mashed Potatoes

Mash. Mash. Mash.

Toss in several tablespoons of goat cheese and a few chives:

Goat Cheese Mashed Potatoes

And that’s all there is to it!

John claimed they were the best mashed potatoes he’s ever eaten.

I think he exaggerates . . .

But of course I encouraged him to continue.

Bone-in RibEyes

What is your favorite jazzed-up mashed potato recipe?

Leave a Reply

Your email address will not be published.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