Here’s an amazing new addition to my Thanksgiving side dishes this year! I tested this recipe out for a steak night and we LOVED how it came out. The goat cheese really made the dish creamy as well as using a ricer. If you don’t have one of these tools they are a must have. They make your potatoes extra velvety. They also make fun ice cream spaghetti for dessert!
Make Ahead Goat Cheese Mashed Potatoes
(Adapted from Barefoot Contessa)
3 lbs Yukon Gold Potatoes, peeled and cut into 1-inch pieces
5 large garlic cloves
Kosher salt and freshly ground black pepper
8 oz garlic and herb goat cheese, at room temperature
4 Tbs unsalted butter, at room temperature
1 1/2 cups sour cream
3/4 cup milk
1/2 cup freshly grated Parmesan cheese
snipped fresh chives, for serving
Preheat the oven to 375 degrees. Grease a 9×13 inch baking dish and set aside.
Place the potatoes, garlic, and 1 tablespoon of salt in a large pot. Fill with water so that the potatoes are all completely submerged. Bring to a boil over high heat, then reduce to a simmer and cook for 20 to 25 minutes, or until the potatoes are fork-tender.
Drain the potatoes and garlic, then transfer to the bowl of a stand mixer fitted with the paddle attachment.* Beat at medium-low speed until the potatoes are smooth, then while they are still hot use a wooden spoon to mix in the goat cheese, butter, sour cream, milk, 2 teaspoons of salt, and 1 teaspoon of pepper. Taste and season with additional salt and pepper as needed.
Pour the mixture into the prepared baking dish and sprinkle parmesan over the top.
Bake 30 to 40 minutes, or until the potatoes are bubbly and lightly browned. Sprinkle with fresh chives and serve hot.
*Alternatively, you could use a food mill/potato ricer, or just a potato masher and mash the potatoes by hand.
**To make it ahead, assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.