Chive Goat Cheese Mashed Potatoes

Ingredients

• 10 baking potatoes, (about 6 lb/2.7 kg) peeled and halved crosswise
• 6 cloves of garlic
• 1 cup (250 mL) sour cream
• 1 log soft goat cheese, (10 oz/300 g)
• (OR you can substitute one package (250 g) cream cheese)
• 1/2 cup (125 mL) butter, softened
• 1/2 cup (125 mL) finely chopped fresh chives
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) pepper

Directions

1. In large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25 to 30 minutes. Drain and return to pot; dry over low heat, shaking pan, about 1 minute. Press through ricer or mash until smooth. Add sour cream, goat cheese and butter; stir until butter is melted. Stir in chives, salt and pepper.
2. Scrape into 13- x 9-inch (3 L) glass baking dish or casserole dish; smooth top. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days; bake for 10 to 15 minutes longer.)
3. Cover and bake in 400�F (200�C) oven until hot and light golden, about 30 minutes, or microwave at high for 10 to 12 minutes.
4. Servings: 12