Goat Cheese Mashed Potatoes
BY Michael Brass
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into ¾-inch chunks
5 large garlic cloves
Kosher salt
Freshly ground black pepper
8 ounces garlic and herb goat cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half and half
1/2 cup grated Parmesan cheese
5 large garlic cloves
Kosher salt
Freshly ground black pepper
8 ounces garlic and herb goat cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half and half
1/2 cup grated Parmesan cheese
Set oven to 375 degrees. Place potatoes, garlic and 1 tablespoon kosher salt in a large pot so that water covers the potatoes. Bring to boil over high heat. Reduce to simmer and cook for 25 minutes, or until tender. Drain potatoes and garlic. Mix with a hand mixer or stand mixer. While potatoes are still hot, stir in goat cheese, butter, half and half, sour cream, 4 teaspoons kosher salt, and 2 teaspoons black pepper until smooth. Pour the deliciousness into a 9x12x2-inch baking dish, and smooth the top. Sprinkle with Parmesan cheese and bake for 30 minutes, until lightly browned. Enjoy!