Why You’ll Love This Recipe
Ina Garten’s Make-Ahead Mashed Potatoes are the ultimate creamy indulgence. The blend of goat cheese and Parmesan adds an irresistible richness and depth of flavor that will elevate your mashed potatoes to the next level. The beauty of this recipe is that it can be made ahead, allowing you to focus on other parts of your meal. These potatoes are fluffy, cheesy, and full of garlic goodness—sure to be a hit at any gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 pounds Yukon gold potatoes (peeled and cut into 1 to 2-inch chunks)
- 5 large garlic cloves (peeled)
- 7 to 8 ounces garlic-and-herb goat cheese
- 4 tablespoons butter (½ stick)
- 1 ½ cups sour cream
- ½ cup half-and-half (or milk)
- 2 teaspoons kosher salt
- ¾ teaspoon black pepper (or to taste)
- ½ cup freshly grated Parmesan cheese
Directions
1. Boil the Potatoes and Garlic
- Fill a large pot with water and set it on the stove over high heat. Once the water starts to heat up, peel the potatoes and chop them into 1-2 inch pieces. Add the potatoes to the pot.
- Smash the garlic cloves and add them to the water with the potatoes.
- Bring the water to a boil, then reduce to a simmer to prevent it from boiling over. Boil the potatoes for about 20-25 minutes, or until they are very tender. You should be able to easily crush a potato with a fork.
2. Mash the Potatoes
- Preheat your oven to 375°F (190°C).
- Once the potatoes are done, drain them and return them to the pot. If you have a food mill, you can use that to process the potatoes, but if not, an electric mixer or an old-fashioned masher will work fine. Be sure to mash in the garlic as well.
3. Add the Creaminess
- Stir in the goat cheese, butter, sour cream, half-and-half, salt, and pepper until smooth and well-combined.
4. Prepare the Baking Dish
- Pour the mashed potatoes into a 2-quart dish (no need to grease the dish). A dish that is about 2 inches deep and fairly wide is ideal for even distribution of the Parmesan. An 8×11-inch dish works well.
5. Top with Parmesan
- Sprinkle the grated Parmesan cheese over the top of the mashed potatoes.
6. Make-Ahead Option
- If you’re making these ahead of time, cover the dish tightly and refrigerate for up to 3 days.
7. Bake the Potatoes
- Same Day: If you’re baking them on the same day, place the dish on a baking sheet (in case it bubbles over) and bake at 375°F for about 35 minutes, or until the Parmesan is golden brown.
- After Refrigeration: If you’ve stored the potatoes in the fridge, let the dish come to room temperature for at least an hour before baking. Uncover and place the dish on a baking sheet. Bake at 375°F for about 40-45 minutes, or until the cheese is golden brown and the potatoes are hot.
Servings and Timing
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
Variations
- Goat Cheese Substitute: If you’re not a fan of goat cheese, you can substitute it with cream cheese or even a soft ricotta for a different creamy texture.
- Herb Options: Add fresh herbs like rosemary, thyme, or chives to the potatoes for extra flavor. These herbs can be mixed in during the mashing process or sprinkled on top before baking.
- Make It Lighter: Use Greek yogurt in place of sour cream and skim milk instead of half-and-half for a lighter version of this dish.
Storage
These mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven-safe dish and bake at 375°F for 20-30 minutes, or until heated through. You can also microwave them if you prefer, though the oven will help keep them fluffy.
FAQs
1. Can I use other types of potatoes for mashed potatoes?
- Yes! While Yukon gold potatoes are recommended for their creamy texture, you can also use russet potatoes or red potatoes. Yukon golds, however, tend to give the creamiest results.
2. Can I use regular cream cheese instead of goat cheese?
- Yes, you can substitute regular cream cheese for goat cheese if you prefer. The flavor will be slightly different but still creamy and delicious.
3. Can I make these mashed potatoes without sour cream?
- Yes, you can substitute sour cream with Greek yogurt or more cream if you prefer. This will still result in creamy potatoes but with a slightly different flavor.
4. How can I make these mashed potatoes ahead of time?
- Simply follow the recipe up until you add the Parmesan on top. Then, cover the dish and refrigerate for up to 3 days. When you’re ready to serve, let the potatoes come to room temperature before baking.
5. Can I freeze these mashed potatoes?
- Yes, you can freeze the mashed potatoes! After they’ve cooled, place them in an airtight container or freezer bag. When you’re ready to use them, thaw overnight in the fridge and reheat in the oven.
6. Can I make these potatoes dairy-free?
- Yes, you can substitute the butter, sour cream, and half-and-half with dairy-free alternatives, such as olive oil, coconut cream, or plant-based sour cream. Use a non-dairy cheese to replace the goat cheese and Parmesan.
7. Can I add extra vegetables to these mashed potatoes?
- Absolutely! You can mix in some roasted garlic, caramelized onions, or even roasted cauliflower for added flavor and texture.
8. What can I serve with these mashed potatoes?
- These mashed potatoes pair beautifully with roasted meats like turkey, chicken, or lamb. They’re also a great side for holiday meals like Thanksgiving or Christmas.
9. How do I know when my mashed potatoes are done baking?
- The mashed potatoes are done when the top is golden brown, and they are heated through. You can test by inserting a fork or knife into the center—if it comes out hot, they are ready.
10. Can I make these mashed potatoes without an electric mixer?
- Yes! You can use a traditional potato masher to mash the potatoes by hand. It will take a little more effort, but the result will still be creamy and delicious.
Conclusion
Ina Garten’s Make-Ahead Mashed Potatoes are a must-try for any holiday or special occasion. With their ultra-creamy texture, cheesy richness from goat cheese and Parmesan, and the convenience of being made ahead, these mashed potatoes will become your go-to side dish. Easy to make, packed with flavor, and perfect for feeding a crowd, they’re guaranteed to impress!
Ina Garten Mashed Potatoes (Make-Ahead!)
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side dish
- Method: Boiling, Mashing, Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ina Garten’s Make-Ahead Mashed Potatoes are ultra-creamy and cheesy, featuring goat cheese and Parmesan for a rich, velvety texture. Perfect for holiday meals or any special occasion, they can be made ahead of time and baked later, making them a stress-free side dish.
Ingredients
3 pounds Yukon gold potatoes (peeled and cut into 1–2 inch chunks)
5 large garlic cloves (peeled)
7 to 8 ounces garlic-and-herb goat cheese
4 tablespoons butter (½ stick)
1 ½ cups sour cream
½ cup half-and-half (or milk)
2 teaspoons kosher salt
¾ teaspoon black pepper (or to taste)
½ cup freshly grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
- Boil the potatoes and garlic in a large pot of water until the potatoes are tender (about 20-25 minutes). Drain and return to the pot.
- Mash the potatoes using a food mill, electric mixer, or traditional masher, incorporating the garlic as you go.
- Stir in goat cheese, butter, sour cream, half-and-half, salt, and pepper until smooth and creamy.
- Transfer mashed potatoes to a 2-quart dish, sprinkle with Parmesan cheese, and bake at 375°F for 35 minutes, until the top is golden brown. For make-ahead: cover and refrigerate for up to 3 days before baking.
Notes
For a lighter version, substitute sour cream and half-and-half with Greek yogurt and skim milk.
Add fresh herbs like rosemary or thyme for additional flavor.
If you prefer, use cream cheese or ricotta instead of goat cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
