Goat Cheese Mashed Potatoes
Description
Mashed potatoes do not have to be made right before serving. Make them ahead of time and serve in a casserole dish. These yummy mashed potatoes are so creamy and cheesy and taste like you just made them minutes before.
Ingredients
3 lb. large Yukon Gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt
Freshly ground black pepper
7 - 8 oz. garlic and herb goat cheese, at room temperature, such as Montrachet
4 T. unsalted butter, at room temperature
11/2 c. sour cream
1/2 c. half-and-half or milk
1/2 c. freshly grated Parmesan cheese
Directions
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Preheat oven to 375 degrees.
Place potatoes, garlic, and 1 T. 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 over 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 × 12 × 2-inch baking dish, smoothing the top. Sprinkle Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
Make ahead: Assemble the dish, including the Parmesan, and refrigerate for up to 3 days. Bake just before serving.
Serves 6-8.