Ricotta Mashed Potatoes
OoohDelish! Ricotta Mashed Potatoes are ultra-creamy, light, and luxuriously smooth. Ricotta adds a gourmet touch to this classic comfort dish, perfect for holidays or elegant weeknight dinners.
Equipment
- 1 Large pot
- 1 Potato masher or ricer
- 1 Mixing bowl
- 1 Whisk or spoon
Ingredients
- 2 lbs russet or Yukon gold potatoes peeled and chopped
- ¾ cup ricotta cheese whole milk recommended
- ¼ cup milk or cream adjust to desired consistency
- 2 tablespoons butter
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- Optional: chopped chives or lemon zest for garnish
Instructions
- Boil the potatoes: Place chopped potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15–20 minutes.
- Drain and mash: Drain the potatoes and return to the pot. Use a masher or ricer to mash until smooth.
- Mix in dairy: Stir in ricotta cheese, butter, and milk (or cream). Mix until creamy and well combined.
- Season and serve: Add salt and pepper to taste. Serve hot, garnished with fresh chives or a sprinkle of lemon zest if desired.
Notes
- For a lighter version, substitute part-skim ricotta and low-fat milk.
- These mashed potatoes pair beautifully with roasted chicken, lamb, or grilled veggies.
- Leftovers can be stored in an airtight container and reheated with a splash of milk.
