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
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 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.
