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Mashed Potatoes with Goat Cheese and Sage

Mashed potatoes get a flavor makeover with creamy goat cheese and fresh sage in this side dish.
Servings: 6 as a side


  • 2 1/2 lbs. Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 5 oz. soft goat cheese, crumbled
  • 1/4 c. butter
  • 1/4 c. whole milk
  • 2 Tbsp. fresh sage, chopped
  • salt and pepper, to taste


  • Cook potatoes in a large saucepan of boiling water until tender, 12-15 minutes. Drain and return to the pan. Add goat cheese and butter and mash or blend with an immersion blender (the immersion blender does a much nicer job getting a creamy texture!). Add milk and sage continue to mash/blend until smooth. Season with salt and pepper to taste. Serve immediately.


Adapted from Bon Appetit.