So here's what I plan to do next time because I still have faith in this little recipe: I'm going to make a much smaller batch for my little family using the proper amount of ricotta cheese, and I'm going to add Parmesan too. Oh and maybe garlic for good measure.
When I make mashed potatoes, I rarely prepare them the same way -- on purpose! Because mashers are the perfect food to take on any bold flavors you like. They're like a clean canvas waiting for your culinary artistry... (Inspired yet?)
Don't be dissuaded by my less than thrilling review of these mashers; I really think there's potential for greatness here:
Ricotta Mashed Potatoes From Country Living
2 pound(s) Yukon Gold Potatoes
2 teaspoon(s) Salt
1 1/2 cup(s) Fresh Ricotta
1/2 cup(s) Whole Milk
3 tablespoon(s) Butter
Ground Black Pepper
Heat 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.
Mash 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.
Notes: I left the skins on and obviously opted out of the individual portions. Use a mixer to really blend flavors well.
|And just because I can: |
My fam scarfing Easter dinner with
the OSU baseball game in the background --
that's my nephew pitching on TV!