Tested till perfect Chive Goat Cheese Mashed Potatoes
Photography by Leila Ashtari

Chive Goat Cheese Mashed Potatoes

Goat cheese adds a subtle tangy creaminess to mashed potatoes, but you can substitute one package (250 g) cream cheese.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 10 10baking potatobaking potatoes, (about 6 lb/2.7 kg), peeled and halved crosswise
  • 6 6clove garliccloves of garlic
  • 1 cup 1cupsour cream
  • 1 1log soft goat cheese, (10 oz/300 g)
  • 1/2 cup 1/2cupbutter, softened
  • 1/2 cup 1/2cupfinely chopped fresh chives
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
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In large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25 to 30 minutes. Drain and return to pot; dry over low heat, shaking pan, about 1 minute. Press through ricer or mash until smooth. Add sour cream, goat cheese and butter; stir until butter is melted. Stir in chives, salt and pepper.

Scrape into 13- x 9-inch (3 L) glass baking dish or casserole dish; smooth top. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days; bake for 10 to 15 minutes longer.)

Cover and bake in 400°F (200°C) oven until hot and light golden, about 30 minutes, or microwave at high for 10 to 12 minutes.

Nutritional Information Per serving: about

cal 306 pro 8g total fat 16g sat. fat 10g
carb 35g fibre 2g chol 43mg sodium 373mg

% RDI:

calcium 7 iron 8 vit A 17 vit C 22
folate 10
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