Goat Cheese Mashed Potatoes with Beef Coffee Gravy

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