Ultra Creamy, Cheesy, MAKE AHEAD Mashed Potatoes
pounds Yukon gold potatoes, peeled and cut into 1 to 2 inch chunks
large garlic cloves, peeled
to 8 ounces garlic-and-herb goat cheese*
tablespoons (1/2 stick) butter
and 1/2 cups sour cream
cup half-and-half (or milk is fine)
teaspoons kosher salt
teaspoon black pepper, or to taste
cup freshly grated Parmesan cheese
- Fill a large pot with water, cover, and set it on the stove over high heat.
- Peel all the potatoes, then chop into 1-2 inch pieces. Add the potatoes to the heating water.
- Smash 5 cloves of garlic and remove the peels. Add the garlic to the water.
- Bring to a boil, then reduce so that it doesn't boil over. Boil the potatoes for about 20-25 minutes, until very tender. You should be able to easily crush a potato with a fork.
- Preheat the oven to 375 degrees F.
- Drain the potatoes and return to the pot. If you have one, use a food mill to process the potatoes. (Who actually has a food mill??) If not, use an electric mixer or an old fashioned masher. Make sure you stir in the boiled garlic well.
- Stir in the goat cheese, butter, sour cream, half and half, 2 teaspoons salt, and pepper.
- Pour the potatoes into a 2 quart dish. (No need to grease the dish) You want a dish that is about 2 inches deep and fairly wide so that you can evenly distribute the Parmesan. I use an 8x11 inch dish.
- Top the potatoes with grated Parmesan cheese.
- At this point you can cover the dish tightly and refrigerate for up to 3 days.
- To bake on the same day: Place dish on a baking sheet in case it bubbles over. Bake at 375 for about 35 minutes, or until the Parmesan is golden brown.
- To bake after refrigerating: remove the dish from the refrigerator and let it come to room temperature, at least an hour. Uncover, place on a baking sheet, and bake at 375 for about 40-45 minutes, or until the cheese is golden brown.
by The Food Charlatan