Goat Cheese & Black Olive Mashed Potatoes

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 4
  • About This Recipe

    “This is a truly wonderful potato recipe! The combination of the herbs, olives and goat cheese is delicious.”


  • 1 1/2 lbspotatoes, peeled and quartered( Yukon Gold are good)
  • 1tablespoonfresh thyme( you can substitute with 1 tsp dried thyme)
  • 4garlic cloves, chopped
  • 1/4 cuphalf-and-half cream
  • 4ouncesmild goat cheese, crumbled
  • 1/3 cupchopped black olives
  • 2tablespoonsvirgin olive oil
  • salt and pepper
  • Directions

  • Boil the potatoes with the thyme for 10 minutes.
  • Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
  • Reserve 1/3 cup potato water.
  • Drain the potatoes and garlic.
  • Mash potatoes and garlic until smooth.
  • Stir in cream, goat cheese, olives, olive oil salt and pepper.
  • If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.
  • Reviews

  • “I made this today and it was great!! I used skim milk as well .. thanks for a great recipe!!”

  • “Absolutely delicious!I did,t have black olives to hand so I sunstituted pimento stuffed green ones.I,ll be making this again.”

  • “I made this a few days ago and it turned out terrific.I was sceptical of black olives, but this is a major goat cheese household ;-).Honestly, worked great.Didn’t have the cream though, so just used a splash of milk and more potato water — this was the first time I learned this trick and it works and keeps the fat down in the finished product.Keeper!”

  • “You just know when you taste a sensational dish, the flavours work really well together.I used half cream half milk (we cant buy half and half as such) and I had no fresh thyme so used the dry.Will be making this again.”

  • “I thought this turned out really tasty!I actually skipped the half and half and just used the potato water at the end to get it to the right consistency while mashing.Garnished with thinly sliced green onion, so good!”

  • “All you goat-cheese lovers out there must make this one.That ingredient alone makes this a keeper for me. Love olives too, but it would be fine without them if you need to leave out for picky kids.Made as directed, using fat-free half and half, and I did use more like a cup of the potato water.Delicious!”

  • “Incredible! Drained most of the water but mashed the potatoes in about a cup of the reserved water and used milk instead of cream. Oh, used Feta instead of goat cheese just because it was a better match for my main dish. Worked well! A hit!”

  • “This was so good we ate it instead of the boring chicken it was with!One of the best I have made from zaar.Reheated and tasted fine, but looked ugly.I used a grated crottin de chevre and it was perfect.”

  • “Wonderful flavors together! I also used milk but that was the only thing I changed about this recipe..thanks Bergy!”

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    Goat Cheese & Black Olive Mashed Potatoes