Thanksgiving is practically a week away, that is just insane! With it being late this year it seems as though it will just come and go and Christmas will be the sole focus. So in honor of a holiday traditional side dish I wanted to do another recipe this week for mashed potatoes. It is an American staple as well as a Thanksgiving day MUST.
I find that sometimes mashed potatoes can be blah, dry or lack-luster…but I promise you this recipe will knock your socks off. You have to keep in mind that Thanksgiving dinner lacks any sort of health, except maybe for the turkey breast. The key to a delicious and moist mashed potato is butter, butter, butter…and whipping cream…and GOAT CHEESE! If you try and make a healthy mashed potato you will fail and someone will call you out…MOM, no skim milk and olive oil! Somethings should just be left traditional.
Goat Cheese & Herb Mashed Potatoes
- 3 pounds potatoes, peeled and quartered
- 1/3 cup, unsalted butter (salt comes later)
- 1/2 cup heavy whipping cream (more if you need more)
- 1/3 cup goat cheese, room temp
- 3 cloves roasted garlic, minced
- 1 tablespoon freshly chopped herb of your choice…I suggest thyme or rosemary
- salt & pepper to taste
Place potato chunks in a large pot of salted water. Bring to a boil over medium-high heat, and boil until potatoes are fork tender, about 10 to 15 minutes. Thoroughly drain, and return cooked potatoes to low heat, add in the already roasted garlic cloves. Using a potato masher or hand mixer, mash and stir for 1 to 2 minutes, until smooth and remaining moisture has evaporated. Remove from heat.
Meanwhile, in a small saucepan, combine butter and cream. Stir over medium-low heat until butter is melted. Add hot cream and goat cheese to potatoes and stir until smooth. Add thyme (or herb of choice) and season with salt and pepper, to taste. Add more cream or butter as needed to acheive desired consistency. Serve immediately.