So I had mashed potatoes as my lunch yesterday.
Ohhhh boy. These potatoes. In the words of Uncle Jesse, "Have mercy." They're really really good. I feel like I could probably just stop right here, because really, these need no further explanation. But I'm verbose and annoying, so I'll keep going.
While these are goat cheese mashed potatoes, they aren't JUST goat cheese mashed potatoes. There's also garlic. Lots of it. And herbs. And butter. And Parmesan cheese. They are impossibly creamy and rich, and I'd venture to say that they could easily be the best dish on your Thanksgiving table.
The Barefoot Contessa really hit it out of the park with these. Because not only are the incredibly delicious, but you can prep the whole dang thing ahead of time and just bake it off on Thanksgiving day. No muss, no fuss. No leftovers.
Make Ahead Goat Cheese Mashed Potatoes
barely adapted from Ina Garten, The Barefoot Contessa Make it Ahead
serves 6 to 8
- 3 lbs Yukon Gold Potatoes, peeled and cut into 1-inch pieces
- 5 large garlic cloves
- Kosher salt and freshly ground black pepper
- 8 oz garlic and herb goat cheese, at room temperature
- 4 Tbs unsalted butter, at room temperature
- 1 1/2 cups sour cream
- 3/4 cup milk
- 1/2 cup freshly grated Parmesan cheese
- snipped fresh chives, for serving
Preheat the oven to 375 degrees. Grease a 9x13 inch baking dish and set aside.
Place the potatoes, garlic, and 1 tablespoon of salt in a large pot. Fill with water so that the potatoes are all completely submerged. Bring to a boil over high heat, then reduce to a simmer and cook for 20 to 25 minutes, or until the potatoes are fork-tender.
Drain the potatoes and garlic, then transfer to the bowl of a stand mixer fitted with the paddle attachment.* Beat at medium-low speed until the potatoes are smooth, then while they are still hot use a wooden spoon to mix in the goat cheese, butter, sour cream, milk, 2 teaspoons of salt, and 1 teaspoon of pepper. Taste and season with additional salt and pepper as needed.
Pour the mixture into the prepared baking dish and sprinkle parmesan over the top. Bake 30 to 40 minutes, or until the potatoes are bubbly and lightly browned. Sprinkle with fresh chives and serve hot.
*Alternatively, you could use a food mill/potato ricer, or just a potato masher and mash the potatoes by hand.
**To make it ahead, assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.