It has been over a month since my last post, so it is high time I share a recipe. Let's just say that it has been a busy month! This recipe comes from Ina Garten, the Barefoot Contessa. This is from her Make It Ahead Cookbook. I have made these mashed potatoes twice and they have been very well received. With Easter dinner approaching, this is definitely on the menu. Enjoy!
You will need 3 pounds of Yukon Gold potatoes, peeled and cut into chunks
Put potatoes into a large pot and add water, to cover. Add 5 garlic cloves, minced, and 1Tb. Kosher salt. Bring to a boil; reduce to simmer; and cook until tender, about 20-25 minutes.
Meanwhile, you can get the other ingredients ready. You will need 4 Tb. unsalted butter
7-8 ounces garlic and herb goat cheese, at room temperature
1 1/2 cups sour cream
Once the potatoes are tender, drain fully. Add butter, sour cream, and goat cheese. (The second time I made this I needed more goat cheese, so substituted some cream cheese and it worked very well).
You can put the lid on the pot and let the goat cheese and butter soften/melt
Add 1/2 cup half-and-half cream or milk, 4 tsp. Kosher salt, and 2 tsp. pepper. Mash until smooth.
Transfer into a greased oven proof dish (a 9 x 12 x 2 dish works well). Add 1/2 cup freshly grated Parmesan cheese to the top. At this point, you can bake it directly in a 375 degree oven for 30-40 minutes, until lightly browned, or you can cover and refrigerate for up to 3 days.
The potatoes puff up while cooking, so make sure you have some room left in your dish.
Ingredients
3 lb. large Yukon Gold potatoes, peeled and cut into chunks
5 large garlic cloves
Kosher salt and freshly ground pepper
7-8 ounces garlic and herb goat cheese, at room temperature
4 Tb 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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