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Creamy garlic mashed potatoes get a velvety upgrade with ricotta cheese. This side dish takes the simple comfort of potatoes and turns it into something special with roasted garlic’s mellow sweetness and ricotta’s gentle tang. If you are tired of the same old mash at family gatherings, this version makes every bite feel a little more decadent but is still easy enough for a weeknight meal.
Ingredients
- Yukon Gold or Russet potatoes: Choose firm potatoes without green spots or eyes as these varieties give smooth mash and great flavor
- Whole milk: Warming the milk prevents cooling down your mash and makes blending easier
- Unsalted butter: Use good quality butter for a richer taste
- Ricotta cheese: Look for full-fat ricotta that is creamy and not too watery for the best consistency
- Fresh garlic cloves: Roasting or boiling tones down garlic’s sharpness and lends a mellow background note
- Salt: Go for fine sea salt as it dissolves better for even seasoning
- Freshly ground black pepper: Use coarsely ground for a little bite at the end
- Fresh chives or parsley: If you like a pop of color and freshness in your final dish grab the freshest herbs you can find
Step-by-Step Instructions
- Prep and Boil the Potatoes:
- Peel and chunk the potatoes evenly so they cook at the same rate. Place them with peeled garlic cloves in a large pot and cover with cold salted water. Bring to a boil over high heat then lower to a gentle simmer. Let cook until the potatoes are fork tender and nearly falling apart usually 15 to 20 minutes
- Drain and Dry:
- Pour cooked potatoes and garlic into a colander. Shake out all the water and return everything to the warm pot. Set the pot back on low heat for about one to two minutes and gently stir. This step evaporates any lingering water which is key for fluffy not gluey mash
- Mash and Blend:
- Add the softened butter to the hot potato mixture. Use a potato masher to break everything up until mostly smooth with just a few little lumps remaining for texture
- Add Dairy and Finish:
- Stir in warm milk and ricotta cheese. Keep mashing or switch to a hand mixer if you want extra creaminess. Taste as you go and adjust milk or ricotta if the potatoes seem too thick or too thin
- Season and Serve:
- Sprinkle in salt and freshly ground black pepper. Mix well taste again and add more seasoning if needed. Scoop into a serving dish and top with chopped chives or parsley if you like. Serve steaming hot right away
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Storage Tips
Let leftovers cool to room temperature before transferring to an airtight container. Refrigerate for up to three days. To reheat add a splash of milk and warm gently on the stove or in the microwave stirring often for smooth results. If you need to hold the potatoes for a crowd before mealtime keep them warm in a low oven covered tightly with foil
Ingredient Substitutions
You can swap Yukon Gold for Russet or even red potatoes though the texture may be less creamy. If ricotta is not handy cream cheese or sour cream both make great substitutes and add their own character. Any fresh soft herb works for garnish so feel free to use what you have
Serving Suggestions
These mashed potatoes are the ultimate match for roast chicken beef or pork. I also love piling them alongside roasted root veggies or making a hearty vegetarian bowl with sautéed mushrooms and spinach. For a festive meal they give classic mashed potatoes a sophisticated twist
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Cultural Note
Mashed potatoes are a beloved comfort food across cuisines. In Italian cooking ricotta is often folded into gnocchi and other potato dishes so this recipe takes a familiar American side and gives it a subtle Mediterranean influence. The garlic brings an extra layer of warmth that bridges both traditions
Common Questions
- → How do I make the potatoes extra creamy?
Use a hand mixer or mash thoroughly, and add ricotta and warm milk gradually until perfectly smooth.
- → Can I roast the garlic instead of boiling it?
Yes, roasted garlic develops a sweeter, richer flavor. Roast the cloves in foil with olive oil at 400°F for 25 minutes.
- → Which potatoes are best for mashing?
Yukon Gold or Russet potatoes are ideal—Yukon Gold for creaminess and Russets for a fluffier mash.
- → What can I substitute for ricotta cheese?
Sour cream or cream cheese work well, adding similar creaminess and richness with a slight flavor difference.
- → How should I serve garlic mashed potatoes with ricotta?
Serve hot, garnished with fresh herbs. They pair well with roasted meats, holiday feasts, or sautéed vegetables.