Goat Cheese Smashed Potatoes

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces

1 pound white yams, peeled and cut into 3-inch pieces

Kosher salt and freshly ground black pepper

8 ounces fresh goat cheese, crumbled

4 tablespoons butter, cut into pieces, at room temperature

2 cloves garlic, minced

Freshly ground black pepper

1/4 cup warm milk, if needed


  1. Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.
  2. Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.