Ricotta Mashed Potatoes
Creamy mashed potatoes with the unique tang of ricotta cheese added.
Servings: 10 to 12 servings
Ingredients
- 3 pounds Yukon Gold potatoes
- 2 teaspoons salt
- 6 tablespoons butter
- ½ cup heavy cream
- 1 cup ricotta
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
Serving: 1 | Calories: 155kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 462mg
