Goat Cheese Mashed Potatoes

A couple of weeks before Thanksgiving, this recipe popped up on my Facebook feed. I loved that it is a make ahead recipe. You make the recipe to the final step, then put it in the fridge overnight. Before dinner, assuming you have room in the oven, you pop the potatoes in the oven and bake until golden brown. Delicious, and very rich. I don’t think I would make my mashed potatoes like this for a regular dinner, but for a holiday meal? Absolutely. Recipe copied and pasted from Ina Garten, here.

Goat Cheese Mashed Potatoes

Ingredients

• 3 pounds large Yukon Gold potatoes, peeled and cut in 3/4-inch chunks
• 5 large garlic cloves
• Kosher salt and freshly ground black pepper
• 7 to 8 ounces garlic and herb goat cheese, at room temperature, such as Montrachet
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1 1/2 cups sour cream
• 1/2 cup half-and-half or milk
• 1/2 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 375 degrees F.

Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.

Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons black pepper.

Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.