Eva Amurri Martino's Garlicky Goat Cheese & Chive Whipped Potatoes recipe is a great cows milk free Thanksgiving side dish
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5 from 3 votes

Garlicky Goat Cheese & Chive Whipped Potatoes

Since I'm allergic to cows milk, I have to get creative with my mashed potatoes. These garlicky goat cheese and chive whipped potatoes are out of this world, and a great addition to any Thanksgiving table.
Course: Side Dish
Cuisine: American
Keyword: Thanksgiving
Servings: 6 people
Author: Happily Eva After

Ingredients

  • 4 lbs russet potatoes peeled and halved
  • 1 head garlic tops slices off
  • 2 tbsp extra virgin olive oil
  • 1 cup *hot* whole milk (I use goat milk)
  • 1 1/2 sticks butter at room temp
  • 1 small log of goat cheese
  • 1/4 cup finely chopped chives
  • salt and freshly ground pepper to taste

Instructions

  • Preheat the oven to 400 degrees. 
  • In a small baking dish, drizzle olive oil over the head of garlic. Roast for 30-35 minutes until the garlic is golden and tender. 
  • Carefully remove from the oven and set aside to cool. 
  • Meanwhile, in a large pot, place the potatoes and cover with cold water.  Boil until the potatoes can easily be pierced with a fork.
  • Drain the potatoes, and return to the pot. 
  • Add in the hot milk, and roughly mash the potatoes with a fork.  With a mixer on low or medium low, begin to whip the potatoes. 
  • Add in the butter chunk by chunk, adding in a splash more milk or two if needed to loosen. 
  • Add the goat cheese in chunks.
  • Add the cloves of garlic. Season to taste with salt and pepper. 
  • Use 3/4 of the chives to mix in to the potatoes, and sprinkle the rest on top. 
  • Enjoy!