Friday, April 13, 2012

Ricotta Mashed Potatoes

I want a do over for this one. I made Ricotta Mashed Potatoes for Easter dinner and instead of quadrupling all the ingredients to meet the quadrupled amount of potatoes needed for my family, I just sort of "eyed" everything. Included all the listed ingredients including a big tub of ricotta, a bunch of butter, salted it to the ends of the earth -- and it was good! But still too ordinary. I was expecting more of that cheesy tang that was promised in the recipe description and I think I just needed more ricotta.

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
1/2 teaspoon(s)
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!


  1. Sounds amazing to me... love your idea of adding in garlic and parm. And your nephew is a rock star! That is so cool he was on TV!

  2. OMIGHOSH this looks good. MMMM... potatoes and cheese.

  3. I agree with the do over on these! How could cheese and potatoes not be amazing? Here is a trick I learned from Lauren's mother in law - make the potatoes the night before and then put them in the oven the day of and the cheese gives it a bit of a crust. I would try that with this recipe. The garlic & spices sit for a day as well.