Recipe courtesy of Ina Garten
From:
Make It Ahead
and
Food Network Magazine
Recipe courtesy of Ina Garten
Watch how to make this recipe.
From:
Make It Ahead
and
Food Network Magazine
Goat Cheese Mashed Potatoes
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 400
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 65 mg
- Sodium
- 640 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 400
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 65 mg
- Sodium
- 640 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
- Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
- Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
Cook’s Note
Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.
