Goat Cheese Mashed Potatoes with Beef Coffee Gravy

  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
Save Recipe


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


  1. 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.
  2. 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.

Goat Cheese Mashed Potatoes

Creamy Garlic Mashed Potatoes

Creamy Mashed Potatoes

Instant Pot Mashed Potatoes

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Brown Butter Mashed Potatoes

Slow-Cooker Home-Style Mashed Potatoes

Peppered Goat Cheese Mashed Potatoes