Goat Cheese Black Olive Mashed Potatoes Recipes

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GOAT CHEESE MASHED POTATOES RECIPE



Goat Cheese Mashed Potatoes Recipe image

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.

Provided by Lisa Cericola

Categories     Side Dishes

Time 30m

Yield Serves 8 to 10 (serving size: 1 cup)

Number Of Ingredients 7

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

Steps:

  • 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.

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

MASHED POTATOES WITH CARAMELIZED ONIONS AND GOAT CHEESE



Mashed Potatoes With Caramelized Onions and Goat Cheese image

Make and share this Mashed Potatoes With Caramelized Onions and Goat Cheese recipe from Food.com.

Provided by Raquel Grinnell

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs potatoes, peeled and cut into 1-inch pieces (Russett or Yukon Gold work best)
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 large yellow onions, thinly sliced
kosher salt
1/4 teaspoon sugar
1 1/2 cups half-and-half
1 garlic clove, smashed
1 bay leaf
5 ounces goat cheese
fresh ground black pepper

Steps:

  • Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
  • In the meantime, melt 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add onions, 1/4 teaspoon salt and the sugar and stir frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
  • While the potatoes and onions are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
  • When done, drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl.
  • Discard the garlic and bay leaf from cream. Gently stir in the hot cream a little at a time until the potatoes are smooth and creamy. You may not need to use all of the liquid.
  • Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
  • Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.

Nutrition Facts : Calories 673.2, Fat 36.3, SaturatedFat 21.7, Cholesterol 92.2, Sodium 245.2, Carbohydrate 71.8, Fiber 8.8, Sugar 7.2, Protein 18.2

GOAT CHEESE & BLACK OLIVE MASHED POTATOES



Goat Cheese & Black Olive Mashed Potatoes image

This is a truly wonderful potato recipe! The combination of the herbs, olives and goat cheese is delicious.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes, peeled and quartered (Yukon Gold are good)
1 tablespoon fresh thyme (you can substitute with 1 tsp dried thyme)
4 garlic cloves, chopped
1/4 cup half-and-half cream
4 ounces mild goat cheese, crumbled
1/3 cup chopped black olives
2 tablespoons virgin olive oil
salt and pepper

Steps:

  • Boil the potatoes with the thyme for 10 minutes.
  • Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
  • Reserve 1/3 cup potato water.
  • Drain the potatoes and garlic.
  • Mash potatoes and garlic until smooth.
  • Stir in cream, goat cheese, olives, olive oil salt and pepper.
  • If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.

MASHED POTATOES WITH GOAT CHEESE



Mashed Potatoes with Goat Cheese image

Much like sour cream and onion potato chips, creamy goat cheese and scallions make these potatoes just as irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 5

1 1/2 pounds baking potatoes (3 medium), peeled and cut into 2-inch chunks
Coarse salt and freshly ground pepper
1 cup milk
4 ounces soft goat cheese
2 scallions, thinly sliced

Steps:

  • In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover by 2 inches. Bring to a boil over medium-high heat; reduce to medium-low, and simmer until tender, but not falling apart, 14 to 16 minutes.
  • Drain and return potatoes to saucepan over medium-low heat; add milk and goat cheese. Mash with a potato masher until smooth and creamy. Season with salt and pepper; fold in scallions, and serve.

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Categories     Cheese     Potato     Side     Christmas     Easter     Thanksgiving     Goat Cheese     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 cup whole milk
1 onion, chopped
6 tablespoons (3/4 stick) butter
4 ounces soft fresh goat cheese (such as Montrachet), crumbled

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion and butter to boil in small saucepan over medium-high heat. Remove from heat.
  • Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, stir over low heat until heated through.)

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Categories     Potato     Side     Quick & Easy     Wheat/Gluten-Free     Goat Cheese     Lemon     Thyme     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

3/4 pound small red potatoes
2 1/2 ounces soft mild goat cheese (about 1/4 cup)
1 tablespoon unsalted butter
1/4 teaspoon fresh lemon juice, or to taste
1/3 teaspoon chopped fresh thyme leaves (optional)

Steps:

  • In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

HERB MASHED POTATOES WITH GOAT CHEESE



Herb Mashed Potatoes with Goat Cheese image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
  • Begin other dishes for your menu with the pocket of time you have here.
  • 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.
  • 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.

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