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Side view of a bowl of red mashed potatoes topped with melted butter on a wood table.

Goat Cheese Mashed Potatoes

Creamy Goat Cheese Mashed Potatoes made with shallots, garlic, rosemary, and thyme. Easy mashed red potatoes recipe!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Jenn


Mashed Potatoes

  • 2 Pounds (907 grams) Red Potatoes skin on, cut into quarters
  • 6 Ounces Goat Cheese
  • 5 Tablespoons Unsalted Butter divided
  • ¾ Cup Heavy Cream
  • ¼ Cup Shallots chopped
  • 3 cloves garlic minced, *optional
  • 1 teaspoon Watkins Organic Rosemary
  • 1 teaspoon Watkins Organic Thyme Leaves
  • 1 teaspoon Watkins Organic Onion Powder
  • 1 teaspoon Watkins Organic Garlic Powder
  • 1 teaspoon Sea Salt
  • ½ teaspoon Watkins Organic Black Pepper


  • 2 Tablespoons Unsalted Butter


  • In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
  • Meanwhile in a small skillet melt 1 tablespoon of butter on medium heat and cook shallots until until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Remove from heat and set aside. *Option to add three cloves of minced garlic to the shallots.
  • Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the rosemary, thyme, onion powder, garlic powder, salt, pepper, remaining 4 tablespoons of butter and heavy cream.
  • Add the cooked shallots and goat cheese crumbles. Fold into mashed potatoes until evenly distributed.
  • Serve the potatoes warm, topped with additional 2 tablespoons butter.