Ricotta Mashed Potatoes
Ricotta adds a subtle cheesy tang to these rich and fluffy mashed potatoes.
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- Yields:
- 5 c.
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
- Cal/Serv:
- 177
Ingredients
- 2 lb.
Yukon gold potatoes (about 10 potatoes)
- 2 tsp.
salt
- 1 1/2 c.
fresh ricotta
- 1/2 c.
whole milk
- 3 tbsp.
butter
- 1/2 tsp.
ground black pepper
Directions
- Step 1Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot.
- Step 2Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.
TIME-SAVER: Boil baby Yukon Gold potatoes whole and skip the cutting and peeling entirely!
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