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Make-Ahead Goat Cheese Mashed Potatoes Recipe

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This recipe for Make-Ahead Goat Cheese Mashed Potatoes is from Betty's Best and her Family's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds large Yukon Gold potatoes, peeled and cut in ¾ inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7-8 ounces garlic and herb goat cheese, or regular/plain goat cheese, at room temperature
4 tbsp (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:
Directions:
1. Preheat oven to 375 F.
2. Place potatoes, garlic and 1 tbsp of salt in large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20-25 minutes, until very tender.
3. Drain potatoes and garlic and process them together through a food mill fitted with the courses blade set over a bowl – OR if you don’t have a food mill, mash together with hand-held masher.
4. While potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 tsp salt and 2 tsp pepper, until smooth.
5. Pour the mixture into a 9 x 12 x 2 inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30-40 minutes, until lightly browned – serve hot.
6. To make ahead, completely assemble and refrigerate for up to 3 days, and bake before serving.
Personal Notes:
Personal Notes:
“These potatoes are incredibly good, frequently requested and as a bonus they are designed to be made ahead, by Ina Garten.” - Janine

 

 

 

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