🔕 🔔

My Basket ()

All questions

Faced with the classic "one loves it, the other hates it" dilemma with respect to goat cheese, as I plan to make these mashed potatoes:

I'm thinking about dividing the recipe so that I put goat cheese in one pot, and ricotta or sour cream in the other. What do you think? Any adjustments necessary? Thank you so much, and happy T-Day, everyone! ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 6 years ago
Fe759e32 f945 40b6 acea 9486c52f49b0  moi
added over 6 years ago

I think you would just need to cut the goat cheese in half. Make the potatoes as directed, put half aside for the haters, and add goat cheese to the lovers. Sounds wonderful!

Fe759e32 f945 40b6 acea 9486c52f49b0  moi
added over 6 years ago

I meant, to the goat cheese lovers' half of the potatoes :)

43877539 a9ad 4a76 8ed6 c66b362dd2bf  brookedowdy
added over 6 years ago

While not quite as "fancy", a little bit of softened cream cheese also makes delicious mashed potatoes for those that don't like goat cheese.

8e94e86b faa9 42ae 93f9 c243369e2b3f  cakecake
added over 6 years ago

As a goat cheese hater, I thank you for accommodating us. :) I agree with the cream cheese suggestion. A little boursin cheese would be delicious, too.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added over 6 years ago

Vermont Butter & Cream makes a fantastic goat cheese, very mild that even goat cheese haters will like. Looks like ricotta, though I can't remember what they call it. Try them

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

I don't think any adjustments would be necessary at all. I imagine an equal volume of ricotta in the non-goat cheese mashed potatoes would produce an equally delicious result (at least for one who does not prefer goat cheese).

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.