Recipe courtesy of Ina Garten

From: Food Network Magazine

Goat Cheese Mashed Potatoes

Name: Goat Cheese Mashed Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
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

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Level: Easy

Total: 1 hr 15 min
Active: 20 min

Yield: 6 to 8 servings

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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 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 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.
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.

Cook’s Note

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

Photograph by Johnny Miller

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