Description
Ina Garten’s Make-Ahead Mashed Potatoes recipe delivers creamy, flavorful mashed potatoes enriched with garlic, tangy goat cheese, sour cream, and Parmesan. Perfect for holiday meals or any special occasion, these potatoes can be prepared in advance and baked just before serving to achieve a golden, cheesy crust.
Ingredients
Scale
Potatoes and Aromatics
- 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 ½ 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 set over high heat. Add the peeled and chopped Yukon gold potatoes along with the smashed peeled garlic cloves to the heating water. Bring to a boil, then reduce heat to prevent boiling over and cook for 20-25 minutes, or until potatoes are very tender and easily mashed with a fork.
- Preheat Oven: Set your oven to 375 degrees Fahrenheit in preparation for baking the mashed potatoes.
- Drain and Mash Potatoes: Drain the cooked potatoes and garlic well, then return them to the pot. Using a food mill if available, or alternatively an electric mixer or traditional masher, combine and mash the potatoes and garlic until smooth and creamy.
- Add Dairy and Seasonings: Stir in the garlic-and-herb goat cheese, butter, sour cream, half-and-half, kosher salt, and black pepper until thoroughly incorporated and the mixture is smooth.
- Prepare for Baking: Transfer the mashed potatoes into an ungreased 2-quart baking dish, approximately 8×11 inches and about 2 inches deep, ensuring even distribution. Sprinkle the top evenly with freshly grated Parmesan cheese.
- Make-Ahead Option: Cover the dish tightly with foil and refrigerate for up to 3 days if preparing in advance.
- Bake Immediately: Place the baking dish on a baking sheet to catch any spillover and bake at 375 degrees Fahrenheit for about 35 minutes, or until the Parmesan topping is golden brown and bubbly.
- Bake After Refrigeration: Remove the mashed potatoes from the refrigerator and allow to come to room temperature for at least one hour before baking. Uncover and bake on a baking sheet at 375 degrees Fahrenheit for 40-45 minutes until the Parmesan is golden and the dish is heated through.
Notes
- This recipe is ideal for making mashed potatoes in advance during busy holidays such as Easter, Thanksgiving, or Christmas, allowing you to reduce last-minute stress.
- The combination of garlic, goat cheese, sour cream, and Parmesan creates an ultra creamy, cheesy flavor perfect for special meals.
- If you don’t have a food mill, an electric mixer or traditional potato masher works well to achieve smooth potatoes.
- Use half-and-half for richness, but milk can be substituted for a lighter version.
- Be sure to place the baking dish on a baking sheet during cooking to prevent drips or spillover in your oven.
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
