Chive Goat Cheese Mashed Potatoes Recipes

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GOAT CHEESE MASHED POTATOES

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8



Goat Cheese Mashed Potatoes image

Steps:

  • Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

CHIVE AND GARLIC MASHED POTATOES

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7



Chive and Garlic Mashed Potatoes image

Steps:

  • Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

(CHIVE) GOAT CHEESE MASHED POTATOES

Make and share this (Chive) Goat Cheese Mashed Potatoes recipe from Food.com.

Provided by Toronto Gal

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8



(Chive) Goat Cheese Mashed Potatoes image

Steps:

  • Peel potatoes and cut in half crosswise.
  • In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes.
  • Drain and return to pot; dry over low heat, shaking pan, about 1 minute.
  • Press through ricer - you could mash but it will not be as smooth or creamy.
  • Optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes.
  • Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth.
  • Add chives if using.
  • Put into a casserole dish or 13x9 baking dish.
  • If making ahead - up to 2 days - cool and refrigerate.
  • Cover and bake at 400F for 30 minutes, or microwave on high for 10-12 minutes. If cold add 10 minutes to baking time in the oven.

Nutrition Facts : Calories 269.3, Fat 16.6, SaturatedFat 10.6, Cholesterol 41.2, Sodium 368.6, Carbohydrate 24.1, Fiber 2.1, Sugar 1.9, Protein 7.1

10 baking potatoes (about 6 lbs)
6 garlic cloves
1 cup sour cream
10 ounces soft fresh goat cheese (1 log)
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh chives, finely chopped (optional)

CHIVE MASHED POTATOES

Make and share this Chive Mashed Potatoes recipe from Food.com.

Provided by looneytunesfan

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5



Chive Mashed Potatoes image

Steps:

  • Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
  • Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.

2 1/2 lbs russet potatoes or 2 1/2 lbs yukon gold potatoes, peeled and cut into chunks
2 tablespoons unsalted butter, room temperature
1 cup whole milk, warmed
2 tablespoons minced fresh chives
salt & pepper

CHEDDAR AND CHIVE MASHED POTATOES

My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 16 servings

Number Of Ingredients 13



Cheddar and Chive Mashed Potatoes image

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
1 cup butter, cubed
1 cup sour cream
2 teaspoons salt
3/4 teaspoon pepper
1/2 cup heavy whipping cream
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh chives
TOPPINGS:
1 cup shredded cheddar cheese
1 can (6 ounces) french-fried onions

MASHED POTATOES W/ CREAM CHEESE & CHIVES

Make and share this Mashed Potatoes W/ Cream Cheese & Chives recipe from Food.com.

Provided by Sandylee

Categories     Potato

Time 27m

Yield 4 serving(s)

Number Of Ingredients 4



Mashed Potatoes W/ Cream Cheese & Chives image

Steps:

  • Place the potatoes in a large pot with cold water.
  • Once the water comes to a boil, add a generous amount of salt.
  • Boil until the potatoes are tender when pierced with a fork, about 10-12 minutes.
  • Drain the potatoes and return them to the hot pot to let them dry out a bit.
  • Mash the potatoes with cream or half-and-half, cream cheese, chives, salt and freshly ground black pepper.

Nutrition Facts : Calories 474.9, Fat 25.8, SaturatedFat 16.1, Cholesterol 82.2, Sodium 196.9, Carbohydrate 52.2, Fiber 6.2, Sugar 2.4, Protein 10.8

2 1/2 lbs small red potatoes or 2 1/2 lbs baby yukon gold potatoes, large ones halved and small ones left whole
1/2 cup cream or 1/2 cup half-and-half
8 ounces cream cheese
10 stalks chives, finely chopped

GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES

Categories     Garlic     Potato     Side     Bake     Kid-Friendly     Goat Cheese     Leek     Gourmet     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 8



Goat Cheese Mashed Potatoes with Leeks and Chives image

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.

2 1/2 pounds russet (baking) potatoes
1 1/2 cups thinly sliced well-washed white and pale green part of leek
3/4 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons unsalted butter
2/3 cup milk
1 1/2 cups crumbled mild goat cheese such as Montrachet (about 6 ounces)
1/4 cup minced fresh chives

CHIVE SMASHED POTATOES

No need to peel the potatoes-in fact, this is the only way we make mashed potatoes anymore. They're chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 8



Chive Smashed Potatoes image

Steps:

  • Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.

Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 428mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

4 pounds red potatoes, quartered
2 teaspoons chicken bouillon granules
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper
Chopped chives, optional

GOAT CHEESE POTATO CAKES WITH CHIVES

Categories     Potato     Side     Quick & Easy     Goat Cheese     Fall     Chive     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 potato cakes

Number Of Ingredients 7



Goat Cheese Potato Cakes with Chives image

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
  • In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

two 1/2-pound russet (baking) potatoes
6 large shallots, sliced (about 1 cup)
2 garlic cloves, sliced
1 cup fine dry bread crumbs
a 3 1/2-ounce log of soft mild goat cheese such as Montrachet, at room temperature
1/4 cup minced fresh chives or scallion greens
1/2 stick (1/4 cup) unsalted butter

MASHED POTATO, CHEESE, AND CHIVE GRATIN

Categories     Cheese     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Kid-Friendly     Casserole/Gratin     Cream Cheese     Spring     Winter     Chive     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 6



Mashed Potato, Cheese, and Chive Gratin image

Steps:

  • Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot. Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
  • Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

3 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
1 8-ounce package cream cheese, room temperature
1/2 cup sour cream
1/2 cup whole milk
3/4 cup chopped fresh chives (about 3 bunches)
1 tablespoon chilled butter, cut into small pieces

SMASHED POTATOES WITH GOAT CHEESE & CHIVES

An easy side dish with great flavor. I love the goat cheese in this! If you want to make these ahead, chill them and reheat before serving, adding some extra liquid. Stir in the chives right before serving.

Provided by rbrynsaas

Categories     Potato

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7



Smashed Potatoes With Goat Cheese & Chives image

Steps:

  • Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
  • Add cheese and peper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.

3 lbs peeled baking potatoes, cut into 1 inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
3/4 cup goat cheese, about 6 oz
1/4 teaspoon fresh ground black pepper
1 cup 2% low-fat milk
3 tablespoons finely chopped fresh chives

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