Creamy, tangy, and a little fancy—these mashed potatoes are not your average side dish.
The goat cheese makes them extra smooth and rich, while the sun-dried tomatoes bring a punch of flavor that cuts through the creaminess.
It’s comfort food with a twist, and it pairs with just about anything you’d serve mashed potatoes with.
Why I Love This Recipe
This recipe has a story for me—it started as a holiday experiment when I wanted to bring something a little different to the table. Everyone was expecting the usual mashed potatoes, and when I served these, the bowl was scraped clean in no time. Now they’re a tradition.
- Goat cheese makes them super creamy and adds a tangy depth
- Sun-dried tomatoes bring pops of savory flavor in every bite
- You can make them ahead and reheat easily
- They look and taste gourmet but are simple to make
- They pair beautifully with roasted meats, chicken, or even grilled fish
Servings and Time
- Servings: 6
- Cook Time: 35 minutes
What You’ll Need
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 ounces goat cheese, softened
- ½ cup sun-dried tomatoes, finely chopped
- ½ cup whole milk, warmed
- 4 tablespoons unsalted butter, softened
- 1 teaspoon salt
- ½ teaspoon black pepper
Pro Tips
- Yukon Gold potatoes give a naturally buttery texture, but russets work too.
- Don’t skip warming the milk—it helps the potatoes absorb it better and stay fluffy.
- Mash the potatoes while they’re hot; cold potatoes get gluey.
- If you want a smoother mash, use a potato ricer.
- Add the goat cheese last to keep the tangy flavor bold and fresh.
Tools You’ll Need
- Large pot
- Potato masher or potato ricer
- Wooden spoon
- Large mixing bowl
- Measuring cups and spoons
Substitutions and Variations
- Swap goat cheese with cream cheese for a milder flavor.
- Try roasted garlic mashed in for extra depth.
- Use sun-dried tomatoes packed in oil for more richness.
- Add fresh herbs like thyme or chives for a fresh finish.
Make Ahead Tips
- Make the mashed potatoes up to a day ahead. Store covered in the fridge. Reheat gently with an extra splash of milk to bring them back to life.
Instructions
Step 1: Cook the Potatoes
Place 3 pounds of peeled, chunked Yukon Gold potatoes into a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, until fork-tender.
Step 2: Drain and Mash
Drain the potatoes well and return them to the pot. Mash them with a potato masher until mostly smooth.
Step 3: Add Butter and Milk
Add 4 tablespoons of softened butter and ½ cup of warmed whole milk to the potatoes. Stir until creamy and combined.
Step 4: Mix in Goat Cheese and Seasoning
Add 4 ounces of softened goat cheese, ½ teaspoon black pepper, and stir until the goat cheese melts in smoothly.
Step 5: Fold in Sun-Dried Tomatoes
Gently stir in ½ cup of finely chopped sun-dried tomatoes until evenly distributed.
Step 6: Serve
Spoon the mashed potatoes into a white ceramic serving bowl. Top with a few extra sun-dried tomato pieces and a crumble of goat cheese before serving.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stove with a splash of milk to restore creaminess.
- Freeze in small portions for up to 2 months—thaw overnight before reheating.
Macros (Per Serving – 1 cup)
- Calories: 285
- Protein: 7g
- Carbs: 33g
- Fat: 14g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
- Yukon Gold potatoes have less starch than russets, which keeps the mash creamy instead of gummy.
- Warm milk helps the starches expand, absorbing liquid more evenly.
- Goat cheese adds both fat and acidity, creating a rich but balanced flavor.
Common Mistakes
- Overmixing: Leads to gluey potatoes. Mash gently for the best texture.
- Cold dairy: Makes the mash stiff and less creamy. Warm ingredients blend better.
- Undercooking potatoes: Results in lumpy mash. Always test with a fork.
- Not draining well: Extra water waters down the flavor.
What to Serve With
- Roast chicken or turkey
- Grilled salmon or cod
- Beef short ribs or steak
- A simple green salad on the side
FAQ
Can I use russet potatoes instead of Yukon Gold?
Yes, but the texture will be fluffier and less creamy.
Can I make this dairy-free?
Swap goat cheese for dairy-free cream cheese and use almond milk.
Do sun-dried tomatoes have to be packed in oil?
No, dry ones work too—just soak them in hot water for 10 minutes first.
Can I double the recipe?
Absolutely, just use a bigger pot and bowl.
Conclusion
Mashed Potatoes with Goat Cheese and Sun-Dried Tomatoes are rich, tangy, and just the right amount of special. They elevate any dinner, whether it’s a holiday spread or a simple weeknight meal. Give them a try—you’ll be surprised how easy and delicious they are. And don’t forget to share your experience in the comments—I’d love to hear how they turn out for you!