Food Network Magazine (November 2014)
Let's hear what some of our friends had to say about these Goat Cheese Mashed Potatoes from The Barefoot Contessa:
"The only thing wrong with the goat cheese mashed potatoes was that there wasn't five times as much..."
"The Goat Cheese Mashed Potatoes are the benchmark for rich, creamy, salty, savory potatoes. Just perfectly delicious. I want all the Goat Cheese Mashed Potatoes all the time, gout be damned."
"I don't think I will be able to eat regular mashed potatoes again."
"Today I fell in love with those heavenly goat cheese mashed potatoes."
In case it’s not clear, these Goat Cheese Mashed Potatoes were a hit. In fact, this dish, dear Bittens, was far and away everyone’s single favorite thing we served our Fakesgiving.
Let's talk about what makes them so good.
First, there's potatoes, which are delicious. Specifically, Yukon golds, which are especially buttery and creamy.
Second, garlic. Lots of it.
Third, more garlic, in the form of garlic-and-herb goat cheese, which is a great shortcut to more flavor. It's such a smart innovation -- using the garlic-and-herb cheese is like several ingredients rolled into one.
Fourth: more richness, from butter, sour cream and half-and-half.
And fifth: a Parmesan topping, which gets all ooey and gooey and golden and brown as it bakes in the oven.
These potatoes are rich, full of flavor, and the kind of dish that you dream of in the days following a meal.
As the Barefoot Contessa herself would say, "How good does that sound?"
>> Read the full Thanksgiving 2014 recipe index
>> Read about this year's biggest Thanksgiving trends
Notes from Zach and Clay: If, like us, you don't own a food mill, we suggest just blending them in a food processor. UPDATE: A couple readers have written in to tell us to be careful about blending mashed potatoes in a food processor, because they can get gluey and gummy. We didn't have that problem, but if you're concerned about it, you may want to use a hand mixer or an electric stand mixer with paddle blades.
Prep time: 20 mins | Cook time: 55 mins
Total time: 1 hr 15 mins
Yield: 6 to 8 servings
3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated parmesan cheese
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.
Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.