Roasted Garlic and Goat Cheese Mashed Potatoes
The potatoes are perfectly lump-free, super garlicky and toasty, and so so SO creamy from the butter, sour cream, and cream cheese. The goat cheese adds just the right amount of tang to round the whole thing out!
Servings: 12 people
- 14 cloves garlic peeled
- 1/4 cup extra virgin olive oil
- 3 pounds russet potatoes peeled and cubed
- water enough to cover the potatoes
- 1 (8 oz) log goat cheese
- 1 stick (1/2 cup) unsalted butter softened
- 1 (4 oz) container sour cream
- 1 (4 oz) package cream cheese softened
- salt to taste
Preheat oven to 400 degrees F.
Start by peeling the garlic cloves, just like you would if you were going to mince them, but leave them whole.
Place them in a dish and cover with olive oil and a touch of salt.
Cover with foil and bake until golden brown and soft, about 30 minutes.
Rinse, peel, and cube potatoes.
Place cubes in a microwave safe bowl and add enough water to fully submerge the potatoes. Sprinkle with salt, cover with a paper towel, and microwave for about 30 minutes. The potatoes should fall apart when pierced with a fork.
After the potatoes are cooked, drain them. Then you're gonna whip them until they are lump-free and fluffy! I used my stand mixer, but if you want lumps, a potato masher would be fine, too!
Then mix in your roasted garlic/oil, goat cheese, butter, sour cream, and cream cheese! Season with salt and taste test.
Calories: 298kcal | Carbohydrates: 23g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 114mg | Potassium: 527mg | Fiber: 2g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg