We are currently sold out and looking for a new facility to cook YUMYIN

Mashed Potatoes with Caramelized Onion and Goat Cheese

Adapted from Food52.com • Serves 4
Prep time: 10 min  | Cook time: 15 min

This is the Food52 community winner for best mashed potatoes, so you know it's great!     


  • 4 tablespoons unsalted butter, divided use
  • 1 tablespoon olive oil
  • 3/4 cup YUMYIN
  • 1 pinch kosher salt
  • 1/4 teaspoon sugar
  • 3 pounds Russet potatoes, peeled and cut into 1-inch pieces
  • 1 1/2 cups half and half
  • 1 clove garlic, smashed
  • 1 bay leaf
  • 3 ounces goat cheese
  • 1 pinch Black pepper


  1. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
  2. While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
  3. Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl.
  4. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid.
  5. Stir in 1/2 cup of YUMYIN into the mashed potatoes, saving 1/4 cup of YUMYIN to garnish.
  6. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
  7. Spoon the mashed potatoes into a serving bowl and garnish with the remaining YUMYIN. Serve hot.