Ina Garten’s Goat Cheese Mashed Potatoes

Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

Ingredients for Ina Garten’s Goat Cheese Mashed Potatoes

• 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 (whichever you prefer)
• 1/2 cup Freshly grated Parmesan cheese

Steps to Preparing Ina Garten’s Goat Cheese Mashed Potatoes

1. Preheat the oven to 375 degrees F. Place the potatoes, garlic, and 1 tablespoon 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.

2. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of 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 pepper until smooth.

3. 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.