Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
These roasted garlic mashed potatoes are baked to perfection! Heavenly soft and fluffy on the inside, perfectly crispy on the outside – this extra special potato side-dish will deliciously complete a cozy dinner party spread, or be one of the tastiest stars of your Thanksgiving or Christmas menus!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 6 people
Cutting board with sharp knife
Pot - for boiling potatoes
8”x8” inch Pyrex baking dish
Yukon Gold potatoes
head of garlic
- cloves removed
herbed goat cheese
- a traditional-sized package
- and a little to grease your Pyrex baking dish
salt & pepper - to taste
- chopped chives - optional
Pre-heat oven to 350 F. (175 C.), and fill a large pot with enough water to cover your potatoes. Place pot on a burner and turn to high heat. Remove cloves from a full head of garlic, peel the skins, then slice off the little ends.
Cut 6 potatoes into smaller pieces. They’ll boil faster that way.
Grate 2 tbsp. of parmesan cheese if you want to make the baked top even more crispy. Set aside.
Place garlic cloves on tinfoil and drizzle with 1 tbsp. olive oil. Wrap the foil around the cloves loosely and place on a baking sheet. Place in the oven and roast for 20 minutes at 350 F. (175 C.).
Once the water is boiling, carefully place the cut potatoes in the pot. Allow to boil for 20-25 minutes until you can easily poke through a piece with a fork.
Remove garlic from the oven and set aside until the potatoes are done. Raise the oven temperature to 400 F. (205 C.) for when you’re ready to bake the mashed potatoes.
Pour the water out of the pot, keeping the potatoes in. Add roasted garlic, 4½ oz. (133 ml.) herbed goat cheese, 4 oz. (118 ml.) heavy cream, 2 oz. (60 ml.) salted butter, and salt & pepper to taste. Mash and mix with a hand masher, just until it’s nice, fluffy and creamy – about 3 minutes. Be careful not to over-mash and mix or it will become an unappetizing, glue-like texture.
Grease an 8”x8” pyrex baking dish with butter, and pour your mashed potatoes in. Spread evenly, but leave some hills and valleys in the potatoes – it makes for a tastier baked top.
Beat an egg and use a pastry brush to spread it onto the potatoes in a thin layer. Sprinkle parmesan on top of the potatoes evenly. Bake at 400 F. (205 C.) for 20 minutes on the top rack. Remove and serve.
Use a hand masher for these potatoes, and not a hand-mixer, or you run the risk of “over-mashing.” If they’re too mixed and mashed, they’ll start to turn into a glue-like texture that isn’t very appetizing at all. You’ll know you’re in the danger zone if you start to notice any gummy-like texture to the potatoes. Stop right away if you see this happening. You’re going for creamy, not gummy. It should only take a grand total of 3-4 minutes of mashing and mixing the other ingredients.
You don’t have to peel the potatoes.
Red and Yukon Gold potatoes have tasty skins, so you don’t have to peel them at all. But if you decide to substitute Russet potatoes in this recipe, make sure to peel them first since their skins are more papery and not very flavorful.
Place them on the bottom rack and bake at 350 F. (175 C.) for 20 minutes.
Serving: 1cup | Calories: 420kcal | Carbohydrates: 41g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 284mg | Potassium: 1215mg | Fiber: 5g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 26mg | Calcium: 151mg | Iron: 5mg