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
