Goat Cheese Mashed Potatoes



Serving size

about 1 cup
45 Minutes

This recipe can easily be multiplied. Leftover mashed potatoes are great.

Goat Cheese Mashed Potatoes


3 quart Water
1 pound Red potatoes
2 ounce Semisoft goat cheese
1/4 cup Reduced fat buttermilk
1/8 tsp. Salt
1 large Green onions (green half only, thinly sliced)
1 to taste Black pepper


Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch.

Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water.

Add goat cheese, buttermilk, salt and green onions.

Mash potatoes until creamy.

We like our mashed potatoes with chunks, but if you like them smooth, be careful because over mashing will result in pasty potatoes.

Add fresh ground black pepper to taste.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

These mashed potatoes are a perfect side dish for almost any main course. The best part is that they are lower in sodium because the goat cheese is salted but the tangy and umami flavor of the cheese really helps balance the flavor.

"How can a society that exists on instant mashed potatoes, packaged cake mixes, frozen dinners, and instant cameras teach patience to its young?"

Paul Sweeney