Goat Cheese Mashed Potatoes

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

Steps

1. Preheat oven to 375 degrees.
2. 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.
3. 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.
4. 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.
5. Make ahead: Assemble the dish, including the Parmesan, and refrigerate for up to 3 days. Bake just before serving.
6. Serves 6-8.