If you love comfort food with a touch of elegance, the Ina Garten Mashed Potatoes with Garlic, Goat Cheese, and Parmesan Recipe is going to become your new favorite go-to side dish. These mashed potatoes are incredibly creamy, thanks to the rich goat cheese and butter, while the garlic infuses a subtle sweetness and depth of flavor. Topped with Parmesan that crisps to a golden perfection, this recipe balances familiar hominess with a gourmet flair, perfect for feeding a crowd or elevating your weeknight dinner.
Ingredients You’ll Need
Gathering simple ingredients is the first big step toward these luxurious mashed potatoes. Each element plays a vital role in delivering the perfect flavor, texture, and color combination.
- Yukon gold potatoes: Their buttery texture and natural creaminess make these the ideal base for smooth mashed potatoes.
- Garlic cloves: Boiled with the potatoes to soften their pungency while adding a subtle, aromatic garlic essence.
- Garlic-and-herb goat cheese: Adds tanginess and luscious creaminess that melts effortlessly into the potatoes.
- Butter: Provides richness and a silky mouthfeel that’s impossible to resist.
- Sour cream: Brings a subtle tang and lightens the dish to keep it perfectly balanced.
- Half-and-half (or milk): Adjusts the consistency to smooth and creamy without being heavy.
- Kosher salt: Enhances all the flavors and seasons the dish perfectly.
- Black pepper: Adds just a little heat and depth to round out the profile.
- Parmesan cheese: Sprinkled on top to create a golden, crispy crust that contrasts beautifully with the creamy potatoes underneath.
How to Make Ina Garten Mashed Potatoes with Garlic, Goat Cheese, and Parmesan Recipe
Step 1: Prepare the Potatoes and Garlic
Start by peeling your Yukon gold potatoes, chopping them into one to two inch pieces so they cook evenly and quickly. Smash five garlic cloves to release their full flavor, removing the peels before tossing the garlic in with the potatoes in a large pot of boiling water. This method ensures the garlic softens and imparts a gentle flavor to the potatoes.
Step 2: Boil Until Tender
Bring the water to a boil, then reduce the heat to maintain a gentle boil without overflowing. Cook the potatoes and garlic for approximately 20 to 25 minutes or until a fork pierces the potatoes easily and they’re very soft. This tenderness is key to achieving that all-important creamy texture.
Step 3: Mash the Potatoes and Garlic
Drain the cooked potatoes and garlic well, then return them to the pot. If you have a food mill, this is the perfect time to use it for an ultra-smooth mash, but if not, an electric mixer or a traditional masher will do just fine. Make sure to stir the softened garlic well into the potatoes so its sweet flavor is evenly distributed.
Step 4: Add Rich Ingredients
Now comes the magic moment: folding in the garlic-and-herb goat cheese, butter, sour cream, half-and-half, along with salt and pepper. These ingredients bring layers of richness and just enough tang to keep the potatoes lively and deeply flavorful without being too heavy.
Step 5: Bake with Parmesan Topping
Transfer the mashed potatoes to an ungreased 2-quart baking dish that’s roughly 8×11 inches, allowing for an even spread two inches deep. Generously sprinkle the freshly grated Parmesan cheese over the top to create a luscious golden crust once baked. If you want to bake immediately, pop the dish into a 375-degree oven for about 35 minutes until bubbly and golden.
Step 6: Make-Ahead Option
If preparing ahead, cover the dish tightly and refrigerate for up to three days. When ready to bake, let it come to room temperature for at least an hour, then bake uncovered at 375 degrees for 40 to 45 minutes or until the Parmesan crust is beautifully golden and crisp.
How to Serve Ina Garten Mashed Potatoes with Garlic, Goat Cheese, and Parmesan Recipe
Garnishes
You can dress up these mashed potatoes with fresh herbs like chopped chives or parsley for a pop of bright color and fresh flavor. A small drizzle of extra virgin olive oil or a sprinkle of smoked paprika can add a delicate finishing touch that makes the dish feel even more special.
Side Dishes
This recipe pairs wonderfully with roasted chicken, steak, or even glazed ham. The creamy texture and rich flavors complement hearty proteins beautifully, making it a reliable star alongside your main course for holiday dinners or cozy weeknight meals.
Creative Ways to Present
For a rustic vibe, serve the mashed potatoes directly in the baking dish so everyone can scoop generous helpings. Alternatively, try piping the mashed potatoes onto plates with a pastry bag for an elegant presentation. You could also layer these potatoes in a casserole with sautéed mushrooms or caramelized onions for an extra special twist.
Make Ahead and Storage
Storing Leftovers
Leftover Ina Garten Mashed Potatoes with Garlic, Goat Cheese, and Parmesan Recipe can be stored in an airtight container in the refrigerator for up to three days. Their flavor often deepens overnight, making them even tastier the next day.
Freezing
If you want to keep these mashed potatoes longer, they freeze beautifully. Place the cooled mashed potatoes in a freezer-safe container, cover tightly, and freeze for up to two months. Just remember to thaw them thoroughly in the fridge before reheating.
Reheating
When reheating, it’s best to use the oven to maintain the dish’s texture and bring back that Parmesan crust’s crispiness. Cover the potatoes loosely with foil to keep moisture in and bake at 350 degrees until heated through. Stirring occasionally helps keep them creamy and smooth.
FAQs
Can I use regular goat cheese instead of garlic-and-herb goat cheese?
Absolutely! Regular goat cheese works well too, though the garlic-and-herb variety adds an extra burst of flavor that complements the roasted garlic in the potatoes beautifully.
Is it possible to substitute the sour cream?
You can use Greek yogurt as a lighter alternative to sour cream. It provides similar tanginess but with fewer calories and a bit more protein. Just be gentle when mixing to keep the texture creamy.
What if I don’t have Yukon gold potatoes?
While Yukon golds are ideal for their creaminess, you can use russet potatoes in a pinch. Keep in mind that russets have a drier texture, so you might need to adjust milk or half-and-half quantities slightly to get the perfect consistency.
Can I make this recipe vegan?
This recipe relies on dairy for its signature creaminess and tang, but you could experiment using vegan butter, plant-based sour cream, and dairy-free cheese alternatives. It won’t be exactly the same but can still be delicious with these swaps.
How do I avoid watery mashed potatoes?
Be sure to drain the potatoes thoroughly and return them to the pot over low heat for a minute or two to evaporate excess moisture before mashing. This step prevents the mash from becoming too runny.
Final Thoughts
There’s something undeniably comforting about the Ina Garten Mashed Potatoes with Garlic, Goat Cheese, and Parmesan Recipe. It takes a classic side dish and elevates it with creamy goat cheese and the perfect touch of garlic. Whether you’re serving it for a special occasion or a cozy night in, this recipe is a guaranteed crowd-pleaser that will have everyone coming back for seconds. I encourage you to give it a try and see just how easy it is to make luscious mashed potatoes that feel truly special.
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Ina Garten Mashed Potatoes with Garlic, Goat Cheese, and Parmesan Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Ina Garten’s Make-Ahead Mashed Potatoes are creamy and flavorful Yukon gold potatoes combined with garlic, rich goat cheese, sour cream, and Parmesan, perfect for preparing in advance and baking to golden perfection. This comforting side dish balances smooth texture with a cheesy, garlicky kick, ideal for holiday meals or any special occasion.
Ingredients
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 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
- Heat Water: Fill a large pot with water, cover it, and set over high heat on the stove to prepare for boiling the potatoes.
- Prepare Potatoes: Peel the Yukon gold potatoes and cut them into 1 to 2 inch chunks, then add them to the heating water.
- Add Garlic: Smash the peeled garlic cloves and add them to the pot with the potatoes to infuse flavor during boiling.
- Boil Until Tender: Bring the water to a boil, then reduce the heat to prevent boiling over. Boil the potatoes and garlic for about 20-25 minutes or until the potatoes are very tender and easily crushed with a fork.
- Preheat Oven: Set the oven to 375 degrees Fahrenheit to ready for baking the mashed potatoes.
- Drain and Mash: Drain the potatoes and garlic, return them to the pot, and mash thoroughly. If available, use a food mill; otherwise, an electric mixer or traditional masher works well to incorporate the boiled garlic into the potatoes.
- Add Dairy and Seasonings: Stir in the garlic-and-herb goat cheese, butter, sour cream, half-and-half, kosher salt, and black pepper until the mixture is creamy and blended.
- Prepare Baking Dish: Pour the mashed potatoes into a 2-quart baking dish approximately 8×11 inches, about 2 inches deep, without greasing the dish.
- Top with Cheese: Evenly sprinkle the freshly grated Parmesan cheese over the mashed potatoes.
- Refrigerate if Making Ahead: Cover the dish tightly with foil or plastic wrap and refrigerate for up to 3 days if not baking immediately.
- Bake Same Day: Place the baking dish on a sheet pan and bake at 375°F for about 35 minutes until the Parmesan topping is golden brown and bubbling.
- Bake After Refrigeration: Remove the dish from the fridge and let it come to room temperature for at least one hour, then bake uncovered on a baking sheet at 375°F for 40-45 minutes until golden and hot throughout.
Notes
- Using Yukon gold potatoes gives a creamy texture perfect for mashed potatoes.
- Garlic cloves are boiled with potatoes to mellow and infuse flavor, not raw garlic added later.
- Goat cheese adds a tangy, herbaceous richness that pairs well with the sour cream and Parmesan.
- This dish can be made ahead and kept refrigerated for up to 3 days before baking.
- Letting the dish come to room temperature before baking after refrigeration ensures even warming and better texture.
- Placing the baking dish on a baking sheet prevents spills in the oven.
