Mashed potatoes with goat cheese

Ingredients:

• 1.3 kg large potatoes, peeled and cut into 2 cm pieces.
• 5 large cloves of garlic
• 200–220 g of garlic and herb goat cheese, room temperature, such as Montrachet
• 55 g unsalted butter at room temperature
• 1.5 cups sour cream
• 0.5 cups of 10% cream or milk
• 0.5 tbsp. freshly grated parmesan

Preparation:

1. Preheat oven to 190°C (375°F). Place the potatoes, garlic, and 1 tablespoon of salt in a large saucepan with enough water to cover. Bring to a boil over high heat, reduce heat, and simmer for 20–25 minutes, until the potatoes are very tender.
2. Drain the potatoes and puree them with the garlic in a vegetable grinder. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, heavy cream, 4 teaspoons of salt, and 2 teaspoons of black pepper until smooth.
3. Spread the puree into a 22x32x5 cm oval baking dish, smoothing the surface. Sprinkle with Parmesan cheese and bake for 30–40 minutes until golden brown. Serve hot.