When Ripert was a child in the South of France, his aunts would make mashed potatoes for Easter dinner, stirring in spoonfuls of local goat cheese to add creaminess and tang. "The first time I made Thanksgiving dinner, 22 years ago, I knew that my mashed potatoes would include goat cheese and herbs," he says. "It's such a French dish, but it fits in effortlessly with the other, more traditional dishes."

Serves 8


  • 6 medium Yukon Gold potatoes (about 3 pounds)
  • Kosher salt
  • 1 cup milk
  • 6 Tbsp. butter
  • 6 ounces goat cheese, crumbled
  • ¼ tsp. ground black pepper ¼ cup finely chopped chives


Active time: 30 minutes
Total time: 1 hour

Put potatoes in a large pot and add enough generously salted water to cover potatoes by 2 inches. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender throughout when pierced with a fork, 25 to 30 minutes. Drain well and set aside until cool enough to handle.

In a medium pot, bring milk and butter to a simmer over medium heat. Watch closely to make sure mixture doesn't boil over, then remove from heat. Meanwhile, working over a large bowl, peel potatoes, then press them through a potato ricer or sieve with medium-size holes. Add milk mixture, goat cheese, 1½ tsp. salt, and pepper and gently fold together until combined. Stir in chives, transfer to a large bowl, and serve.


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