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Ina Garten Make-Ahead Goat Cheese Mashed Potatoes

Ina Garten Make-Ahead Goat Cheese Mashed Potatoes - recipe card
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Creamy Yukon Gold mashed potatoes enriched with tangy goat cheese and a hint of garlic, whipped until silky and fluffy. Assemble up to two days ahead, then bake until the top is golden and the center is piping hot. A make-ahead side that tastes like it was made à la minute.

Ingredients

Scale
  • 2 lb Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch chunks
  • 1 tbsp kosher salt, plus more to taste
  • 4 tbsp unsalted butter, plus 1 tbsp melted for topping
  • 1/2 cup whole milk, warmed
  • 1/4 cup sour cream
  • 4 oz fresh goat cheese (chèvre), at room temperature, crumbled
  • 1 large egg, lightly beaten
  • 2 tbsp chopped fresh chives, plus more for garnish
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Place the potatoes in a large pot and add cold water to cover by 1 inch. Add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, 15 to 20 minutes. Drain well in a colander and return the potatoes to the dry pot.
  2. Set the pot over low heat for 1 to 2 minutes, shaking gently, to evaporate excess moisture. This ensures a fluffy, not watery, mash. Remove from heat.
  3. Mash the potatoes with a potato masher or ricer until smooth. Avoid overworking with a food processor, which can make them gluey. Stir in the 4 tbsp butter until melted and absorbed.
  4. Warm the milk in a small saucepan over low heat or in the microwave until steaming but not boiling. Gradually add the warm milk to the potatoes, stirring with a wooden spoon until creamy and smooth. Stir in the sour cream, then the goat cheese, until fully melted and combined. Season with salt and pepper to taste.
  5. Fold in the beaten egg and chopped chives until evenly distributed. The egg helps bind the potatoes and creates a light, soufflé-like texture when baked.
  6. Transfer the mixture to a buttered 2-quart baking dish, spreading it evenly. If making ahead, cover tightly with plastic wrap and refrigerate for up to 2 days. Bring to room temperature for 30 minutes before baking.
  7. When ready to bake, preheat the oven to 350°F / 177°C. Drizzle the top with 1 tbsp melted butter and sprinkle with additional chives, if desired.
  8. Bake uncovered until the potatoes are heated through and the top is golden brown, 30 to 35 minutes. If the top browns too quickly, cover loosely with foil. Let rest for 5 minutes before serving.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freezing is not recommended as the texture may become watery. Reheating: Reheat in a 350°F / 177°C oven, covered with foil, for 15 to 20 minutes, or until hot. Microwave individual portions on high in 30-second intervals, stirring between each, until heated through.

Nutrition

Keywords: make-ahead mashed potatoes, goat cheese mashed potatoes, creamy mashed potatoes, holiday side dish, Thanksgiving potatoes, Yukon Gold potatoes, garlic mashed potatoes, baked mashed potatoes, easy potato side, crowd-pleasing side dish

Find it online: https://inagartencooks.com/ina-garten-make-ahead-goat-cheese-mashed-potatoes/