Had you asked me twenty years ago what my favorite food in the world was, I would have shouted POTATOES.
It surprises me a little to realize I can remember things from two decades ago — that I was even living then — and that I reference those memories so easily now. But truly: potatoes were my number one.
Through childhood and my tween years I loved anything potato-related. Mashed and baked potatoes were staples. Scalloped potatoes, my mom’s cheesy hash brown casserole (the one she still makes), oddly labeled “funeral potatoes” served alongside “funeral chicken,” and the loaded, stuffed baked potatoes from fast-food places — I begged for them, even if I only got them now and then. If only I’d known about hasselback potatoes back then — my mind would have been blown.
Those were the years of perming my hair (I overheard my mom once say it looked like “Roseanne Barr’s hair”), collecting Lisa Frank folders I was too afraid to use because they were so pretty, wearing flannel skirts from Limited Too, and begging for a clear pink plastic phone from Radio Shack so I could pretend to be DJ Tanner. When I finally did get a phone for Christmas it wasn’t clear pink, and there wasn’t a jack in my room, so I’d plug it into the hallway jack and lie on the floor talking for hours. That was back when phone calls were everything — the pre-texting era — and I loved it, though I couldn’t imagine spending four hours on a call today.
Yep — back then, potatoes topped my list.
I still love potatoes, but not with the same single-minded devotion. Over time my palate expanded — bacon, beans, pork, avocado and strawberries began to share the spotlight. I did, however, keep a soft spot for elevated potato dishes like buttermilk bacon blue smashed potatoes, which are a glorious twist on the classic.
Every year the potato cravings return around the holidays and stay through the cold days, when comfort food is essential. These roasted garlic and goat cheese mashed potatoes sit somewhere between traditional and adventurous: familiar, nostalgic, but with a bright, tangy twist.
If you want to shake up Thanksgiving, go for the buttermilk bacon blue smashed potatoes. If your family prefers a classic 1980s-style Thanksgiving, brown butter mashed potatoes are simple with a subtle, delicious upgrade that makes plain potatoes feel special. And if you’re like me — nostalgic but always craving something not-plain — fold goat cheese into your mashed potatoes. Goat cheese delivers a silky creaminess and a gentle tang reminiscent of sour cream or Greek yogurt, but it’s stirred directly into the potatoes rather than dolloped on top. Add plenty of caramelized roasted garlic for an intense, savory-sweet flavor that melds perfectly with salty potatoes and creamy goat cheese. Finish with snipped chives for color and a mild oniony note — you can mix them in or sprinkle them on at the end.
Gravy is the crowning touch for many of us; it elevates everything. These potatoes stand beautifully on their own, but feel even more indulgent with a spoonful of gravy alongside.
Garlic Goat Cheese Mashed Potatoes
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Ingredients
- 3 bulbs of garlic
- 1 tablespoon olive oil
- 6 pounds russet potatoes, peeled and chopped
- 6 ounces goat cheese
- 1/2 cup half and half or milk
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- freshly snipped chives for topping
Instructions
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Preheat the oven to 350°F. To roast the garlic, slice the tops off the bulbs and remove as much of the papery skin as you can. Drizzle the exposed cloves with olive oil, wrap each bulb in foil and roast for 45 to 50 minutes, until the exposed cloves are golden and caramelized. Let cool, then squeeze the roasted cloves out of the bulbs, discarding any remaining paper.
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Place the peeled and chopped potatoes in a large pot and cover with cold water by an inch or two. Bring to a boil and cook until fork-tender, about 20–30 minutes depending on the size of the pieces. Drain well.
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Transfer the potatoes to the bowl of an electric mixer fitted with the paddle attachment (or use a hand masher or mixer). Mix a minute or two until they begin to break down. Add most of the goat cheese (reserve a little for topping) and the roasted garlic cloves, then mix on medium until creamy. Reduce speed and add the half and half, butter, salt and pepper. Mix until completely smooth and no chunks remain. Taste and adjust seasoning as needed.
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Spoon the mashed potatoes into a serving bowl, top with the reserved goat cheese and snipped chives, and serve immediately.
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Cover my life in gravy, please.