My contribution to #BGBFriendsgiving are these creamy, savory goat cheese mashed potatoes. They’re easy to throw together, take 30 minutes start to finish, and can be made in one pot – what more can you ask for?
Work is hard. My work lately has been especially hard. I’ve been in full-on zombie mode, relying on caffeine to get me through the day, and getting little to no sleep most nights. GOOD TIMES.
What makes it all worth it, though? My work
team family. I love seeing my team every morning, laughing with them through lunch, and meeting up for happy hour after a long day of work. I am so thankful to work with people who I truly care about – and, as such, I found myself carving a chunk out of a busy morning earlier this week to plan a team Friendsgiving for two weeks from now.
Last year, my coworker Tavon brought the most incredible goat cheese mashed potatoes to our team Friendsgiving. They were the first thing to disappear from the very full table, as well as the subject of my dreams for the subsequent weeks. Eventually, I figured it was time to make my dreams a reality! And thus, these one-pot goat cheese mashed potatoes were born.
I’m sharing this recipe as part of BGB Friendsgiving!! The lovely ladies of BGB have teamed up to bring you a bounty of Thanksgiving recipes – I know I’ll be dipping into this trove to figure out what to bring to my work Friendsgiving! Check out the link-up below, and promise me you’ll give these potatoes a chance!
In return, I’ll promise to get some sleep.
One-Pot Goat Cheese Mashed Potatoes
To make these mashed potatoes, you will need:
– 1.5 pounds Russet potatoes, peeled and quartered
– 1 cup chardonnay
– 1 cup water
– 1/2 cup light cream
– 2 T butter
– 4 oz goat cheese
– Sea Salt, to tase
First, wash, peel, and chop your potatoes. Do you like my assortment of shapes and sizes? This is what happens when you’re a walking zombie and spend an inordinate amount of time at Giant trying to get exactly 1.5 pounds of potatoes. You have been warned.
According to the scale at the cash register, it was actually 1.92 pounds. WHY DOES NOTHING EVER WORK OUT RIGHT?! *deep breaths*
We’re getting the wine involved now, so things are looking up. In a medium pot, combine your water, Chardonnay, and about 1-2 t sea salt. Add the potatoes, bring to a boil, and cook on high for ~20 minutes – until fork tender. Remove from heat and drain off the remaining liquid.
MASH MASH MASH MASH MASH til no chunks remain. Go. Do ya thang.
Put the potatoes back on low heat, and stir in the cream, butter, and goat cheese. ALL of the goat cheese. Adjust the amount of cream and salt to achieve your desired texture and flavor, then remove from heat.
Finally – chives! Chop your chives finely, and stir them into the mashed potatoes. Voila! How easy was that?!
Now’s the time where you have to make a big decision – do you dirty another bowl and eat like a polite human, or stick with the one-bowl thing and eat straight out of the pot? No matter what you do, I won’t tell anyone – BEEN there, gurl.
I, for one, decided to go with this adorable little bowl that is DEFINITELY seasonal and not way too early in the year or anything hahahaIT’S70DEGREESINNOVEMBERSENDHELPhahahaha.
I have issues.