#74 :: Ricotta Mashed Potatoes

Mashed potatoes really are one of my favorites, but I get bored with them sometimes. This recipe uses Ricotta cheese, which isn't something I would normally put in potatoes but WOW is it fabulous. I didn't have the little crocks to put the potatoes in, so we skipped the final broiling stage (which I'm sure is delicious)...but short of throwing the whole pot in there I couldn't do it. It was still yummy with our Sage Butter Chicken, which we've made before and loved!

Ingredients

• 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

Directions

1. 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.
2. 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.

Makes 8 servings

Recipe from Country Living

Star Rating: 4.5 out of 5