Description
Ina Garten’s Make-Ahead Mashed Potatoes are a creamy, ultra-cheesy side dish perfect for holiday gatherings like Easter, Thanksgiving, or Christmas. Featuring Yukon gold potatoes boiled with garlic, blended with goat cheese, butter, sour cream, and Parmesan, this recipe offers rich flavor and convenience by allowing preparation up to 3 days in advance before baking.
Ingredients
Scale
Potatoes and Garlic
- 3 pounds Yukon gold potatoes, peeled and cut into 1 to 2 inch chunks
- 5 large garlic cloves, peeled
Dairy and Seasonings
- 7 to 8 ounces garlic-and-herb goat cheese
- 4 tablespoons butter (1/2 stick)
- 1 & 1/2 cups sour cream
- 1/2 cup half-and-half (or milk)
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper (or to taste)
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Boil Potatoes and Garlic: Fill a large pot with water, cover it, and place over high heat. Peel and cut potatoes into 1-2 inch chunks, then add them along with peeled garlic cloves to the pot. Bring to a boil, then reduce heat to prevent boiling over. Boil for 20-25 minutes until potatoes are very tender and can be easily crushed with a fork.
- Preheat Oven: While potatoes cook, preheat your oven to 375°F (190°C) to prepare for baking later.
- Drain and Mash Potatoes: Drain potatoes and garlic thoroughly and return them to the pot. Using a food mill (preferred) or an electric mixer or traditional masher, process the potatoes and garlic into a smooth mixture, making sure the garlic is fully incorporated.
- Mix in Dairy and Seasonings: Stir in the garlic-herb goat cheese, butter, sour cream, half-and-half, kosher salt, and black pepper thoroughly until creamy and well combined.
- Prepare for Baking: Transfer the mashed potato mixture into an ungreased 2-quart baking dish, about 2 inches deep and roughly 8×11 inches in size, spreading evenly. Sprinkle the grated Parmesan cheese evenly over the top.
- Refrigerate or Bake: Cover the dish tightly and refrigerate if making ahead, up to 3 days. To bake immediately, place the dish on a baking sheet and bake at 375°F for about 35 minutes until the Parmesan is golden brown. If baking after refrigeration, remove from fridge and let come to room temperature for at least an hour, then bake uncovered on a baking sheet at 375°F for 40-45 minutes until cheese is golden and bubbly.
Notes
- This recipe allows for preparation up to 3 days ahead, ideal for reducing last-minute stress during holidays.
- Using garlic-herb goat cheese and Parmesan creates an ultra-creamy, flavorful mashed potato with exceptional richness.
- The baking sheet under the dish helps catch any bubbling over during baking.
- Yukon gold potatoes provide a buttery texture and hold up well for mashing and reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 506 kcal
- Sugar: 4 g
- Sodium: 1159 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 80 mg
