This goat cheese mashed potatoes recipe is from Ina Garten, you can make it ahead for holiday dinners. They're creamy, cheesy, garlicky, and oh so easy to make! Parmesan cheese turns golden brown on top for great texture.
I'm not going to lie. These are Ina Garten's goat cheese mashed potatoes and I barely changed a thing. Because they are basically perfection. I simply swapped out the herb goat cheese she used for plain goat cheese for a simpler, more straight-forward goat-cheesier flavor.
EASY to make, just dump all your creamy, cheesy ingredients into the pot with the cooked potatoes and stir 'em up. Then transfer to a casserole dish, top with parmesan cheese, and wait for them to come out of the oven with a crispy, golden brown top!
Want more mashed potatoes? Try my Roasted Garlic Mashed Potatoes recipe or these Irish Colcannon Potatoes!
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Goat cheese mashed potatoes ingredients
- Yukon Gold potatoes: The king of mashed potato potatoes, in my opinion. They are waxy and creamy, a much better texture for mashing, and have a subtle sweetness that pairs well with cheese and butter. Look for potatoes that are heavy for their size and firm.
- Goat cheese: You want soft, crumbly goat cheese like chèvre. The same kind that you might use for beets with goat cheese and the like.
- Garlic: The cloves simmer with the potatoes, infusing the flavor as they cook, then we'll mash them with the potatoes for even more garlicky flavor as they bake in the oven.
- Parmesan cheese: I always recommend real parmigiano reggiano and grating it yourself for the best flavor. You're probably making this for a special occasion, so use the best ingredients you can find.
- Full-fat sour cream, half and half, unsalted butter: This is Ina we're talking about, so we are not skimping on the cheese, butter, and cream situation.
*Ingredients with measurements are listed in the recipe card below.
How to make goat cheese mashed potatoes
Step 1: Prep and cook the potatoes
Set your butter, cheeses, and sour cream out on the counter to come to room temperature. Preheat the oven to 375°F.
Peel the potatoes and garlic cloves. Cut the potatoes into cubes about ยพ" square.
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Add the potatoes, garlic cloves, and 1 tablespoon kosher salt to a large pot of water. Bring the potatoes to a boil over high heat, then reduce to a medium simmer and cook until potatoes are fork tender, about 25 minutes.
Step 2: Mash the potatoes
Drain the potatoes and garlic in a colander. Then run them through a food mill or a potato ricer, returning them to the same pot. You can also return them to the pot and mash with a potato masher if you don't have either of those.
Step 3: Mix in the goat cheese and other ingredients
Add goat cheese, sour cream, butter, half and half, freshly ground pepper, and remaining salt into the pot with the potatoes and stir gently until completely combined with no visible streaks of goat cheese.
Step 4: Transfer to baking dish, top with parmesan, and bake!
Carefully transfer the potatoes to a 9"x13"x2" rectangular or oval baking dish. Spread evenly, and if you can, make some swirls in the potato mixture on top. This will add to the texture once cooked, and give the parmesan some nooks and crannies to get into.
Top with the parmesan cheese and bake for 35 to 45 minutes until the top is golden.
Make ahead instructions
You can make goat cheese mashed potatoes ahead of time which comes in really handy when planning side dish recipes around the holidays.
- Prepare as directed and transfer the mashed potatoes to the baking dish.
- Allow to cool, then cover tightly with foil or plastic wrap, transfer to the refrigerator.
- When ready to bake, remove from the refrigerator, remove the foil or plastic, top with the parmesan cheese, and pop them in the oven to bake uncovered until golden brown on top. Cook time may be slightly longer because the potatoes will be cold.
Expert tips
- Don't overmix: One of the most essential tricks to making perfect mashed potatoes is not to overmix them, or they'll get gummy. Just stir gently until all ingredients are combined and then STOP!
- Ensure the cheese is mixed in properly: Make sure all the goat cheese is blended into the mashed potato mixture before you transfer it to the baking dish. You don't wan't clumps of it hanging around once it's finished baking.
- Use the right tool for the smoothest mashed potatoes: Using a potato ricer like this one means mashed potatoes are a lot easier to make. Less stress and less mess, and yields the perfect texture. They aren't expensive and they really don't take up much room in the cabinet, so I say it's worth the investment.
More recipes with goat cheese
- Baked Pasta with Goat Cheese, Radicchio, and Caramelized Onions is a great winter warmer.
- Parmesan Rosemary Gougères with Goat Cheese Filling are a tiny French bite-sized treat and great with cocktails.
- Prosciutto Wrapped Dates with Goat Cheese are a quick and easy, salty-sweet appetizer.
Debra's Details: Cheesy & garlicky, simple ingredients, make ahead!
- You can make them ahead.
- They're creamy, cheesy and garlicky!
- Simple and uncomplicated, just mix the ingredients together and bake!
- When they come out of the oven they have a crispy golden brown parmesan topping and a soufflé-like texture underneath.
- Stays warm in the baking dish for a long time, so they're great on a holiday buffet for Thanksgiving, Christmas, or Easter.
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Recipe
Ina Garten Goat Cheese Mashed Potatoes with Garlic
Equipment
- potato ricer not essential, but nice to have!
- 9 x 13 casserole dish rectangle or oval
Ingredients
- 3 pounds Yukon Gold potatoes
- 6 large garlic cloves (or more!)
- 8 ounces soft goat cheese such as chevre
- 4 tablespoon unsalted butter
- 1½ cups sour cream
- ½ cup half and half
- ½ cup grated parmesan cheese
- 1 tablespoon + 2 teaspoons kosher salt (divided)
- 2 teaspoons freshly ground black pepper
Instructions
- Set your butter, cheeses, and sour cream out on the counter to come to room temperature. Preheat the oven to 375°F.
- Peel the potatoes and garlic cloves. Cut the potatoes into cubes about ¾" square.
- Add the potatoes, garlic cloves, and 1 tablespoon kosher salt to a large pot of water. Bring the potatoes to a boil over high heat, then reduce to a medium simmer and cook until potatoes are fork tender, about 25 minutes.
- Drain the potatoes and garlic in a colander. Then run them through a food mill or a potato ricer, returning them to the same pot. You can also return them to the pot and mash with a potato masher if you don't have either of those.
- Add goat cheese, sour cream, butter, half and half, freshly ground pepper, and remaining salt into the pot with the potatoes and stir gently until completely combined with no visible streaks of goat cheese.
- Carefully transfer the potatoes to a 9"x13"x2" rectangular or oval baking dish. Spread evenly, and if you can, make some swirls in the potato mixture on top. This will add to the texture once cooked, and give the parmesan some nooks and crannies to get into.
- Top with the parmesan cheese and bake for 35 to 45 minutes until the top is golden.
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Notes
- Do not overmix: One of the most essential tricks to making perfect mashed potatoes is not to overmix them, or they'll get gummy. Just stir gently until all ingredients are combined and then STOP!
- Blend the goat cheese well: Make sure all the goat cheese is blended into the mashed potato mixture before you transfer it to the baking dish. You don't wan't clumps of it hanging around once it's finished baking.
- Choose the proper tool: Using a potato ricer like this one means mashed potatoes are a lot easier to make. Less stress and less mess, and yields the perfect texture. They aren't expensive and they really don't take up much room in the cabinet, so I say it's worth the investment.
- Prepare as directed and transfer the prepared mashed potatoes to the baking dish.
- Allow to cool, then cover tightly with foil or plastic wrap and store in the refrigerator.
- When ready to bake, remove from the refrigerator, remove plastic or foil, top with the parmesan cheese, and bake. Cook time may be slightly longer because the potatoes will be cold.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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