I love Ina Garten recipes because they are easy, have accessible

ingredients and taste delicious!

I make these beautiful mashed potatoes for Thanksgiving or

Christmas because it can be prepared up to three days ahead.

Then, bake the day of your feast. 

Your family will adore this dish as much as mine!

Ina Garten’s Make-Ahead Mashed Potatoes

3 pounds large Yukon Gold potatoes, peeled and cut into 3/4-inch

chunks

5 large garlic cloves

Kosher salt and freshly ground black pepper

7 to 8 ounces of 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

Directions

Preheat the oven to 375 degrees F.

Place the potatoes, garlic, and 1 tablespoon of 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 over 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.

Enjoy!