Ingredients

The following ingredients have 7 Servings
  • 3 pounds Yukon gold potatoes (peeled and cut into 1 to 2 inch chunks)
  • 5 large garlic cloves (peeled)
  • 7 to 8 ounces garlic-and-herb goat cheese*
  • 4 tablespoons butter ((1/2 stick))
  • 1 & 1/2 cups sour cream
  • 1/2 cup half-and-half (or milk is fine)
  • 2 teaspoons kosher salt
  • 3/4 teaspoon black pepper (or to taste)
  • 1/2 cup freshly grated Parmesan cheese

Instruction

  • Fill a large pot with water, cover, and set it on the stove over high heat.
  • Peel all the potatoes, then chop into 1-2 inch pieces. Add the potatoes to the heating water.
  • Smash 5 cloves of garlic and remove the peels. Add the garlic to the water.
  • Bring to a boil, then reduce so that it doesn't boil over. Boil the potatoes for about 20-25 minutes, until very tender. You should be able to easily crush a potato with a fork.
  • Preheat the oven to 375 degrees F.
  • Drain the potatoes and return to the pot. If you have one, use a food mill to process the potatoes. (Who actually has a food mill??) If not, use an electric mixer or an old fashioned masher. Make sure you stir in the boiled garlic well.
  • Stir in the goat cheese, butter, sour cream, half and half, 2 teaspoons salt, and pepper.
  • Pour the potatoes into a 2 quart dish. (No need to grease the dish) You want a dish that is about 2 inches deep and fairly wide so that you can evenly distribute the Parmesan. I use an 8x11 inch dish.
  • Top the potatoes with grated Parmesan cheese.
  • At this point you can cover the dish tightly and refrigerate for up to 3 days.
  • To bake on the same day: Place dish on a baking sheet in case it bubbles over. Bake at 375 for about 35 minutes, or until the Parmesan is golden brown.
  • To bake after refrigerating: remove the dish from the refrigerator and let it come to room temperature, at least an hour. Uncover, place on a baking sheet, and bake at 375 for about 40-45 minutes, or until the cheese is golden brown.