Goat Cheese Mashed Potatoes with Beef Coffee Gravy

Total Time:
40 min
20 min
20 min

6 servings

  • For Potatoes:
  • 2 pounds white russet potatoes, peeled and quartered
  • 4 ounces goat cheese
  • 4 tablespoons butter
  • 1/2 cup evaporated milk, plus more as needed
  • Salt and white pepper, to taste
  • For Gravy:
  • 1 (15-ounce) can beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon instant coffee
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 3 tablespoons butter, cut into large chunks
  • Salt and pepper
  • For Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain potatoes and put them into a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add the goat cheese, butter, and 1/2 cup of evaporated milk and whip potatoes on medium speed. Add additional milk until desired consistency is reached. Season with salt and white pepper to taste.

  • For Gravy: In a medium saucepan over high heat, bring the beef broth, Worcestershire sauce, and coffee to a boil. Reduce to a simmer. In a small bowl, dissolve the cornstarch in the water and add to broth mixture. Cook until the gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season with salt and pepper to taste.

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