Ina Garten’s Cheesy Mashed Potatoes

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Mashed potatoes are as integral a part of the traditional Thanksgiving meal as roasted turkey, but they don’t always get the same kick as turkey or other sexy side dishes. Frankly, I didn’t think they needed one until I tried these delicious cheesy mashed potatoes from Ina Garten’s Moving Forward: The Barefoot Contessa Cookbook ($28). I absolutely believe in Ina Garten’s mashed potato recipe—her other book, The Barefoot Contessa’s Foolproof: Recipes You Can Trust ($18), became a #1 New York Times bestseller There’s a reason – but I’m still amazed at how clever these make-ahead mashed potatoes are.

Traditional mashed potato recipes can be made ahead and reheated without much harm, but they will never be as good as fresh mashed potatoes. So year after year, I hustle and cook during the last hour of Thanksgiving dinner prep. But, thanks to this hack, things don’t have to be that way.

In Garten’s baked mashed potatoes recipe, the cooked mashed potatoes are transferred to a casserole dish, sprinkled with Parmesan cheese, and baked until golden brown to create a cheesy potato masterpiece. If you’re the kind of cook who preps ahead of time (in fact, everyone should have Thanksgiving), prepared (but not baked) mashed potatoes can be refrigerated for up to three days. On Thanksgiving Day, just pop them in the oven for 30 to 40 minutes and let the turkey rest. (Yes, you should let the turkey rest before carving it.)

Traditional recipes tend to add cream, butter and salt to potatoes. But Ina Garten’s mashed potatoes add a few extra ingredients that add meaningful flavor: garlic cloves, sour cream, freshly grated Parmesan cheese, and garlic and herb goat cheese. Together they add a bit of creaminess, a bit of tang, and a touch of cheese for a long-lasting flavor.

Note: Garten typically uses a food mill to mash potatoes. You can buy one on Amazon for about $40, but if you don’t have one (and don’t plan to buy one), you can also mash the potatoes in a masher, food processor, or stand mixer. If you use the latter, be careful not to overmash as the potatoes will become gummy.

Try Garten’s mashed potato recipe below, and I promise: you’ll become a convert, just like me.