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Recipe courtesy of Ina Garten

From: Food Network Magazine

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Total:: 1 hr 15 min
Active:: 20 min

Yield:: 6 to 8 servings

Level:: Easy

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.

Photograph by Johnny Miller

Cook's Note

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

My Private Notes

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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Goat Cheese Mashed Potatoes

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