Ina Garten’s Make-Ahead Goat Cheese Mashed Potatoes Recipe

Chi-town girl · ‎03-27-2014

I'm bookmarking this recipe, will try it soon. Like the option of making it ahead.

Has anyone made it? It's being shared as a suggestion for make ahead Thanksgiving side.

How To Make Ina Garten’s Make-Ahead Mashed Potatoes

As with any good mash, Garten’s make-ahead potatoes begin with a simple peel, dice, and boil process. Once they’re fork-tender, they’re ready to be mashed.

In Garten’s recipe, two unique ingredients elevate the dish to a whole new level. First, sour cream replaces more traditional ingredients like milk and butter. But don’t fret, the sour cream offers the potatoes a velvety smooth, creamy texture Additionally, the sour cream harmoniously complements the second unique twist: earthy, savory goat cheese.

And, don’t fret butter lovers! This mash has plenty, it’s just not the star of the show. Buttery richness blends with half and half for a dramatic boost, making this dish even more decadent.

After placing the show-stopping holiday mash in a baking dish, parmesan cheese is sprinkled on top. Whatever you decide, you can honor its namesake by making it in advance or baking it right away. However, when prepped (without baking), these mashed potatoes can be refrigerated for up to three days. Having a foolproof sidedish ready-to-go for the big day is a the way to go, IMO.

Level: Easy
Yield: 6 to 8 servings

Total: 1 hr 40 min
Active: 35 min

Ingredients

3 pounds large yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves, peeled
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature
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

Instructions

In a large pot, add the potatoes, garlic, 1 tablespoon salt, and enough water to cover the potatoes. Bring to a boil over high heat, reduce heat to a simmer, and cook for 20 to 25 minutes, until very tender.
Drain the potatoes and garlic, and process them together in a food mill fitted with the coarsest blade. 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.
Put the mixture into an oval baking dish measuring 9x12x2 inches, smoothing the top. On top, sprinkle the parmesan.
When ready to cook, and bake at 375°F for 30 to 40 minutes, until lightly browned. Serve hot.

The hottest places in hell are reserved for those who, in times of great moral crisis, maintain their neutrality ~ Dante Alighieri

Foxxee · ‎10-03-2014

She's one of my favorites, but I have to eliminate a few of her ingredients.

I'm sure her mashed potatoes are yummy, but they're loaded with calories!

No goat and parmesan cheese, sour cream, and half & half. No garlic.

I do use butter, 2% F a g e Greek yogurt, and 2% whole milk.

Elodie2 · ‎06-29-2017

I really like that this can be made ahead and then baked the day of. It's rich, yes, but for family gatherings it's perfect. I may cut back on the garlic or eliminate altogether.

I love Ina! Thanks for sharing @Chi-town girl.

godi · ‎03-09-2010

I used to make a potato dish like this, I bet this is delicious. Thanks @Chi-town girl already copied.

RespectLife · ‎02-27-2012

What special Holiday Mashed Pots AREN'T loaded with calories!

I only eat pots ON the holidays, so I wanted them mixed with all the yumminess there is!

I''ll cut back on calories when the holidays are over.

Thanks @Chi-town girl

I like the idea of goat cheese!

I add shredded smoke gouda in mine...goat cheese sounds yummy for a taste!

LindaSal · ‎05-15-2014

Sounds delicious! Of course I would only make this for a special holiday as it seems quite rich but heavenly!

Knit-Chick · ‎04-12-2010

@Chi-town girl yum, thanks for sharing! I bet the cheese adds good flavor. I have a similar recipe that uses cream cheese instead of goat cheese. Same thing - I can make it the day before. Everyone always loves it!