Sunday, November 9, 2014

Goat Cheese Mashed Potatoes

If I had to choose a culinary idol, Ina Garten would be the one to beat.  That woman is just a class act.  Her style of cooking is elegant, classic, and not too fussy, which I love.  


I can't wait to get my hands on a copy of her new cookbook, Make it Ahead. Fortunately for me (while i'm waiting for Christmas!), this month's Food Network Magazine included a few of her all-star make ahead recipes.  My mouth just watered when I saw her Goat Cheese Mashed Potatoes, and I knew I couldn't wait to try the recipe.  


Though I adjusted the recipe slightly (that's what happens when you decide what you're making for dinner after you already went to the store), the results were creamy, with just a slight tang from the goat cheese, savory, and delicious.  I whipped up a batch of Beef Burgundy and served it over the potatoes- the perfect fall dinner. 


This recipe is inspired by Ina Garten's make ahead Goat Cheese Mashed Potatoes.  I adjusted the recipe to a smaller portion, and also altered  the ingredients based on what I had on hand.  Her recipes says you can prepare it up to the baking point, refrigerate it for up to three days, and bake when ready. 

Ingredients (Serves 4):
* 1.5 lb. yukon gold potatoes, chopped (I left the skin on, but peel the potatoes if you prefer a very smooth consistency)
* 2 garlic cloves, minced
*3 oz. plain goat cheese, room temperature
*3 tbsp. butter, divided
* 1/3 c. sour cream
* 1/2 c. half and half
* 2 tbsp. parmesan cheese, grated
* 1 tsp. salt

Preheat the oven to 375.  Add the potatoes sand minced garlic to a pot, season with salt, and add enough water to just cover the potatoes.  Bring to a boil over high heat, then reduce the heat to a simmer and cook unit the potatoes are fork tender (20-25 minutes). 

Drain the potatoes and return to the pot.  Add 2 tablespoons of butter, sour cream, half and half, and crumble in the goat cheese.  Cover the pot for a minute or so, so the butter and cheese will begin to melt.  Mash the potatoes with a potato masher until smooth.  Transfer the potatoes to a small casserole dish and smooth out the top.  Use your fingers to break up the remaining tablespoon of butter and dot over the top.  Top with parmesan cheese and bake until golden; 30-40 minutes.  Enjoy!





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