Goat Cheese Mashed Potatoes

• 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

1. 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.
2. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
3. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl.
4. 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.
5. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top.
6. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned.
7. Serve hot.
8. Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).
9. Photograph by Johnny Miller

gold potatoes, garlic, kosher salt, garlic, unsalted butter, sour cream, milk, freshly grated parmesan cheese

Taken from www.foodnetwork.com/recipes/ina-garten/goat-cheese-mashed-potatoes.html (may not work)