Mashed Potatoes
Creamy, garlic-infused mashed potatoes made with Yukon Gold potatoes and goat cheese, perfect for making ahead of time and reheating for any meal.
Ingredients
Main Ingredients
- 3 pounds Yukon Gold Potatoes, peeled and cut into chunks Provides a buttery flavor and creamy texture.
- 5 cloves Garlic, peeled and smashed Infuses a rich, savory quality.
- 4 tablespoons Butter Provides a rich, silky finish.
- 1.5 cups Sour Cream Contributes tanginess and creaminess.
- 0.5 cups Half-and-Half (or Milk) Smooths out the texture.
Seasoning and Garnish
- 2 teaspoons Kosher Salt Essential for enhancing flavors.
- 0.75 teaspoons Black Pepper Adds depth of flavor.
- 7-8 ounces Garlic-and-Herb Goat Cheese Adds tang and creaminess.
- 0.5 cups Freshly grated Parmesan Cheese Garnishes for added flavor.
Instructions
Preparation
- Peel and cut the Yukon Gold potatoes into 1 to 2-inch chunks.
- Place the potato chunks into a large pot and cover them with water. Add 2 teaspoons of kosher salt.
- Peel and smash the garlic cloves and add them to the pot with the potatoes.
- Bring the pot to a rolling boil over high heat and cook for about 15-20 minutes or until the potatoes are fork-tender.
Cooking and Mixing
- Once tender, drain the potatoes and garlic in a colander, letting them sit to remove excess moisture.
- Return the drained potatoes and garlic to the pot over low heat for roughly 2 minutes to evaporate any remaining water.
- Add the butter, sour cream, and half-and-half. Begin mashing the potatoes.
- Mix in the garlic-and-herb goat cheese and Parmesan cheese until fully incorporated and creamy.
- Season with black pepper, adjusting to taste, and blend until desired creaminess is achieved.
Serving
- Transfer the mashed potatoes to a serving dish and smooth the top for presentation.
- Optionally, sprinkle additional Parmesan and a drizzle of melted butter on top.
- Serve hot alongside your favorite protein or vegetables.
Notes
Store in an airtight container in the fridge for up to 4 days. These mashed potatoes can also be frozen for up to 3 months. Reheat in the oven or microwave as needed.