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.

I like to use red 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:

Here comes the fun part.

Heavy cream and lots of real butter:

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.

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

Pour in the butter and cream mixture:

Mash. Mash. Mash.

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

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.

What is your favorite jazzed-up mashed potato recipe?