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Ricotta mashed potatoes are what happens when comfort food gets a glow-up. Yukon Golds bring the buttery base, but it’s the ricotta that takes them to silky-smooth territory. Rich, creamy, and low-key luxurious, they’re perfect for the holiday table, or anytime you want your mashed potatoes to show up with a little more style.
Here’s Why This Ricotta Mashed Potato Recipe Works
Ricotta adds creaminess without the weight: It makes the mash light and silky. Never dense, heavy, or gluey. Try it with homemade ricotta If you want to take this recipe up a notch
Yukon Golds are naturally buttery: No mealy texture here. Just smooth, rich, golden perfection.
Hot cream blends like a dream: Warming the cream helps it absorb smoothly, so you get lump-free, velvety potatoes.
Simple ingredients: Just five basics come together to make something that tastes way fancier than it should.
Recipe Tips
Dry the potatoes well: After draining, let them sit in the hot pan for a minute so excess moisture can steam off.
Use room-temp ricotta: Cold cheese cools the mash down and can cause clumping.
Don’t skip heating the cream: Warm cream blends in easier and helps keep the mash smooth.
Mash before mixing: Start by mashing the potatoes with butter before adding any liquids. It makes everything combine more evenly.
Storing Leftovers
Refrigerate: Store in an airtight container for up to 4 days. Let them cool before sealing to avoid condensation.
Freeze: Scoop into freezer-safe bags or containers. Press out extra air and freeze for up to 2 months.
Reheat: Warm gently on the stovetop or microwave, stirring in a splash of milk or cream to loosen the texture.
Serving suggestion:
These mashed potatoes are the perfect sidekick to a dry brined turkey and turkey gravy from drippings. Holiday dinner, sorted.
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Ricotta Mashed Potatoes
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Ingredients
- 3 pounds Yukon Gold potatoes
- 2 teaspoons salt
- 6 tablespoons butter
- ½ cup heavy cream
- 1 cup ricotta cheese
Instructions
- Peel the potatoes and cut them in half or to a uniform size. Add the potatoes to a large saucepan of water with the salt. Bring to a boil, then reduce the heat to medium and cook until tender but not falling apart. About 25 minutes.
- Drain the potatoes and place the pan back on the lowest heat setting until any remaining water has steamed off and disappeared. The potatoes should look dry and floury.
- Add the butter and when it has melted, mash the potatoes.
- Heat the cream in the microwave for 30 seconds and add to the potatoes, mash until smooth and creamy.
- Add the ricotta cheese and blend until completely incorporated.
Notes
- Let the butter melt in the pan of hot potatoes before mashing. Alternatively, you can melt the butter in the microwave and add to the potatoes.
- Adding the hot cream will keep the potatoes from lumping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Mashed Potatoes, But Make Them Fancy
Ready to ditch basic mashed potatoes? Ricotta’s your move. These are rich, fluffy, and just indulgent enough to feel like a win. Simple ingredients, creamy texture.
