Ingredients:
10 baking potatoes ( about 6 lbs)
6 garlic cloves
1 cup sour cream
10 ounces soft fresh goat cheese ( 1 log)
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh chives, finely chopped (optional)
Directions:
Peel potatoes and cut in half crosswise.
In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes.
Drain and return to pot; dry over low heat, shaking pan, about 1 minute.
Press through ricer – you could mash but it will not be as smooth or creamy.
Optional – warm goat cheese, and sour cream in the microwave on low for 2 minutes.
Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth.
Add chives if using.
Put into a casserole dish or 13×9 baking dish.
If making ahead – up to 2 days – cool and refrigerate.
Cover and bake at 400F for 30 minutes, or microwave on high for 10-12 minutes. If cold add 10 minutes to baking time in the oven.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.