Ina Garten’s Garlic Goat Cheese Mashed Potatoes

This goat cheese mashed potatoes recipe is adapted from Ina Garten and works beautifully for holiday meals or any comforting weeknight dinner. The mash is rich, creamy and garlicky, with tangy goat cheese folded in and a crisp, golden Parmesan crust on top that adds lovely texture.

I stayed close to Ina Garten’s original method — it’s near perfect. The only change I made was swapping an herb-studded goat cheese for plain soft goat cheese (chèvre) to get a clean, pronounced goat-cheese flavor that pairs perfectly with butter and Parmesan. The recipe is very forgiving and can be prepared ahead for easy holiday service.

To make: cook the potatoes with garlic, drain and mash, then stir in goat cheese, sour cream, butter and cream. Transfer to a baking dish, top with grated Parmesan, and bake until the top is golden and crisp. The interior remains pillowy and soufflé-like beneath the browned crust.

Goat cheese mashed potatoes ingredients

• Yukon Gold potatoes: Choose firm, heavy potatoes. Yukon Golds have a creamy, slightly buttery texture that yields smooth, satisfying mashed potatoes.
• Soft goat cheese (chèvre): Adds tang and creaminess. Use plain, fresh chèvre for the best goat-cheese flavor.
• Garlic: Whole cloves cook with the potatoes so the garlic flavor is mellow and integrated into the mash.
• Grated Parmesan: Sprinkled on top before baking to form a crisp, golden crust.
• Full-fat sour cream, half-and-half, unsalted butter: These enrich the potatoes and create a luxurious, creamy consistency.
• Kosher salt and freshly ground black pepper: Season to taste; salt is added both to the cooking water and to the potatoes themselves.

Exact ingredient amounts are listed in the recipe card below.

How to make goat cheese mashed potatoes

Step 1: Prep and cook the potatoes

Bring butter, cheeses and sour cream to room temperature so they blend smoothly. Preheat the oven to 375°F (190°C). Peel the potatoes and whole garlic cloves. Cut the potatoes into roughly 3/4-inch cubes so they cook evenly.

Place the potato cubes, garlic and 1 tablespoon kosher salt into a large pot and cover with cold water. Bring to a boil over high heat, then lower to a gentle simmer and cook until the potatoes are fork-tender, about 20–25 minutes depending on size.

Step 2: Mash the potatoes

Drain the potatoes and garlic well. For the smoothest texture, pass them through a food mill or potato ricer back into the pot. If you don’t have those, a sturdy potato masher is fine — just avoid overworking the potatoes.

Step 3: Mix in the goat cheese and other ingredients

Add the soft goat cheese, sour cream, butter, half-and-half, freshly ground black pepper and the remaining salt to the potatoes. Stir gently until everything is fully combined and there are no visible streaks of goat cheese. Taste and adjust seasoning.

Step 4: Transfer to baking dish, top with Parmesan, and bake

Spread the mashed potatoes into a 9″x13″x2″ (or similar oval) baking dish. Use a spatula to create swirls and peaks on the surface — these catch the Parmesan and brown attractively. Sprinkle the grated Parmesan evenly over the top.

Bake in the preheated oven for 35–45 minutes, until the top turns golden and crisp. If the potatoes were chilled (see make-ahead instructions), bake until heated through and browned on top; extra bake time may be required.

Make ahead instructions

1. Prepare the mashed potatoes through Step 3 and spread them in the baking dish.
2. Cool completely, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours.
3. When ready to serve, remove the cover, top with Parmesan, and bake uncovered until the top is golden and the potatoes are heated through. Expect a slightly longer bake time if they come straight from the fridge.

Expert tips

• Don’t overmix: Stir just until ingredients are combined. Overworking mashed potatoes makes them gluey.
• Blend the goat cheese well: Make sure the goat cheese is fully incorporated so the texture is smooth and even.
• Use the right tool: A potato ricer or food mill gives the creamiest result. A masher works fine if you prefer a chunkier texture.

More recipes with goat cheese

• Baked Pasta with Goat Cheese, Radicchio, and Caramelized Onions (winter pasta)
• Parmesan Rosemary Gougères with Goat Cheese Filling (elegant finger food)
• Prosciutto-Wrapped Dates with Goat Cheese (salty‑sweet appetizer)

Debra’s details: cheesy, garlicky, simple ingredients, make ahead

• Easy to make ahead and reheat — great for holiday buffets.
• Creamy, tangy goat cheese complements butter and Parmesan.
• Minimal steps: cook, mash, combine, bake.
• Results in a crisp Parmesan top with a light, soufflé-like interior.
• Holds heat well in the baking dish for serving at gatherings.

Recipe: Ina Garten Goat Cheese Mashed Potatoes with Garlic

Summary: Creamy, garlicky mashed potatoes with goat cheese and a golden Parmesan topping. Make-ahead friendly.

Details

• Prep time: 10 minutes
• Cook time: 1 hour 10 minutes
• Total time: 1 hour 20 minutes
• Servings: 8
• Calories: Approximately 390 kcal per serving
• Course: Side dish
• Cuisine: American

Equipment

• Large stock pot
• Colander
• Potato ricer or food mill (optional)
• Silicone spatula or large spoon
• 9 x 13-inch casserole dish (rectangle or oval)
• Vegetable peeler and chef’s knife

Ingredients

• 3 pounds Yukon Gold potatoes
• 6 large garlic cloves (or more, to taste)
• 8 ounces soft goat cheese (chèvre)
• 4 tablespoons unsalted butter
• 1½ cups full-fat sour cream
• ½ cup half-and-half
• ½ cup grated Parmesan cheese, divided (reserve some for topping)
• 1 tablespoon + 2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper

Instructions

1. Bring butter, cheeses and sour cream to room temperature. Preheat oven to 375°F (190°C).
2. Peel the potatoes and garlic. Cut potatoes into ¾” cubes.
3. Place potatoes, garlic and 1 tablespoon kosher salt in a large pot with cold water. Bring to a boil, then simmer until fork-tender, about 25 minutes.
4. Drain thoroughly. Pass potatoes and garlic through a food mill or potato ricer back into the pot, or mash with a masher if needed.
5. Stir in goat cheese, sour cream, butter, half-and-half, black pepper and the remaining 2 teaspoons salt. Mix gently until fully combined and smooth.
6. Transfer to a 9″x13″x2″ baking dish, smoothing the top and creating swirls or peaks for texture.
7. Sprinkle the reserved Parmesan evenly over the surface and bake 35–45 minutes, until the top is golden and crisp.

Notes

• Do not overmix: Overworking makes potatoes gummy; stir just until combined.
• Make-ahead: Assemble, cool and refrigerate covered. Before serving, top with Parmesan and bake until heated through and golden. Cold potatoes will require additional bake time.
• Texture: For the smoothest finish, use a ricer or food mill. For a more rustic mash, use a masher and leave some small lumps.

Nutrition (per serving, approximate)

• Calories: 390 kcal
• Carbohydrates: 34 g
• Protein: 13 g
• Fat: 24 g
• Saturated fat: 14 g
• Sodium: 955 mg
• Potassium: 821 mg
• Fiber: 4 g
• Sugar: 4 g

If you try this recipe, a quick note or star rating in your own records helps you remember any adjustments you make next time. Enjoy these tangy, garlicky mashed potatoes as a rich side for holiday meals or cozy dinners any time of year.