There are Neighbors who add cream cheese, ricotta and other “creamy cheeses” to mashed potatoes. We’ve taken liberties, and because we raise goats and make goat cheese at Beekman 1802 Farm, we used it in place of the cream cheese. We’ve left just a little bit of skin on the potatoes for some texture, but feel free to take it off. Potatoes can vary in how dry they are, so once they’ve been mashed, add more milk (or, of course, cheese!) if you want them creamier.
- 1 3⁄4 pounds russet (baking) potatoes, well scrubbed, peeled in stripes, and quartered (lengthwise and crosswise)
- 3 garlic cloves, peeled
- 3 scallions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon coarse (kosher) salt
- 3⁄4 cup plus 2 tablespoons whole milk
- 1 log (3 1⁄2 to 4 ounces) soft goat cheese
- Cook Time: 30m
Preheat the oven to 400°F.
In a 9×13 inch baking pan, toss the potatoes with the garlic, scallions, oil, and 1/2 to 1 teaspoon of the salt. Cover with foil and bake for 30 minutes, or until the potatoes are tender.
In a large saucepan, combine the milk, goat cheese, and the remaining salt and bring to a simmer over low heat. Add the potatoes, garlic, and scallions and coarsely mash.
As featured in the Beekman 1802 Heirloom Vegetable Cookbook.