Garlic Mashed Potatoes Ricotta (Printable Version)

Buttery mashed potatoes meet roasted garlic and ricotta for smooth, tangy flavor—a perfect side dish for gatherings.

# What You'll 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)

# Steps to Follow:

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.

# Additional Tips::

01 -
  • Uses basic ingredients easily found at any grocery store
  • Ready in under an hour start to finish
  • Naturally gluten free and vegetarian
  • Ricotta makes the texture incredibly lush and gives the potatoes a subtle richness
  • Every time I make this for friends or family at Thanksgiving the bowl is scraped clean. I started adding ricotta on a whim after running low on heavy cream and it is now my secret weapon for ultra-creamy results.
02 -
  • Naturally gluten free so everyone at the table can dig in worry free
  • Leftovers reheat beautifully for a make ahead side dish
  • Potatoes and ricotta together create a pillowy creamy mash you cannot get enough of
  • Ricotta is my personal favorite for mashed potatoes because it gives them a gentle tang and silkiness you just do not get with heavy cream alone. My kids now request this version every holiday and it is always a hit with adults too sometimes even rivaling the main course.
03 -
  • Always start potatoes in cold water for even cooking
  • Warm milk and butter make mashing effortless and prevent sticky potatoes
  • Roast your garlic for a sweeter deeper flavor if you have ten extra minutes
Go Back