Garlic Mashed Potatoes Ricotta (Printable Page)
# What You Need:
→ Potatoes
01 -
2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 -
½ cup (120 ml) whole milk, warmed
03 -
4 tbsp (60 g) unsalted butter, softened
04 -
¾ cup (180 g) ricotta cheese
→ Flavorings
05 -
6 cloves garlic, peeled
06 -
1 tsp salt, plus more to taste
07 -
½ tsp freshly ground black pepper
08 -
2 tbsp fresh chives or parsley, finely chopped (optional, for garnish)
# How to Make It:
01 -
Place potatoes and garlic cloves in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer until potatoes are very tender, about 15–20 minutes.
02 -
Drain potatoes and garlic thoroughly, then return to the pot. Allow excess moisture to evaporate for 1–2 minutes over very low heat.
03 -
Add butter and mash potatoes and garlic together until mostly smooth.
04 -
Stir in warm milk and ricotta cheese. Continue mashing or use a hand mixer for extra creaminess.
05 -
Season with salt and black pepper to taste. Adjust milk or ricotta for desired texture. Transfer to a serving bowl, garnish with chopped chives or parsley if desired, and serve hot.
# Helpful Tips:
01 -
For extra flavor, roast the garlic cloves in foil with a drizzle of olive oil at 400°F (200°C) for 25 minutes before mashing.
02 -
Substitute sour cream or cream cheese for ricotta for a different twist.
03 -
Pairs well with roast meats, vegetables, or as part of a holiday feast.