Ina Garten Make-Ahead Goat Cheese Mashed Potatoes

Ina Garten make-ahead goat cheese mashed potatoes take the rush out of hosting a dinner party. She folds tangy goat cheese, butter, and sour cream into Yukon Golds, then bakes them under a Parmesan crust. Assemble this side dish up to three days before you need it.

Run the potatoes through a food mill while they're still hot, because cold potatoes won't absorb the goat cheese and cream smoothly. Keep all dairy at room temperature before mixing.

Source: Make It Ahead (2014)

Ina Garten Make-Ahead Goat Cheese Mashed Potatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

485

kcal

Creamy, garlic-rich mashed potatoes loaded with tangy goat cheese and topped with a crispy Parmesan layer, processed through a food mill for silky texture.

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: Preheat the oven to 375 degrees.
• Boil the potatoes: Place the potatoes, garlic, and 1 tablespoon of 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.
• Mill and mix: 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.
• Bake: Pour the mixture into a 9 x 12 x 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.

Tools for this recipe

• OXO stainless steel food mill, Pyrex 9x13 glass baking dish, Lodge 6-quart enameled Dutch oven, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of goat cheese?

You could try cream cheese or Boursin for a similar creamy result, but the tangy flavor of goat cheese is what makes this version stand out. Ricotta works too, though it's milder. Stick with a soft cheese that melts easily into hot potatoes.

How long can I store make-ahead goat cheese mashed potatoes?

Assembled and unbaked, they keep in the fridge for up to 3 days covered tightly with plastic wrap. Once baked, eat them within 2 days. The Parmesan topping gets less crispy after reheating, so bake fresh for the best texture.

Can I freeze these mashed potatoes?

Dairy-heavy mashed potatoes don't freeze well because the sour cream and goat cheese can separate and turn grainy when thawed. The fridge method (up to 3 days) is a better bet. If you must freeze, skip the Parmesan topping and add it right before baking.

Do I need a food mill for this recipe?

A food mill gives the smoothest, most consistent texture because it breaks down the potatoes without overworking the starch. A potato ricer works just as well. Avoid a stand mixer or food processor, since they'll turn the potatoes gluey.

What's the best way to reheat leftovers?

Cover the dish with foil and reheat at 350 degrees for about 20 minutes, then remove the foil for the last 5 minutes to crisp the top. Add a splash of half-and-half if they've dried out. Microwaving works in a pinch but you'll lose that golden Parmesan crust.