Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
- 1/2 cup whole milk ricotta cheese
- 1/4 cup warm milk (optional)
- 1 tablespoon olive oil or butter
- Salt and cracked black pepper to taste
- 1/2 teaspoon garlic powder (optional)
- Fresh herbs (chives, parsley, or thyme) for garnish
Instructions
- Boil potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain and return to pot; mash while still hot.
- Fold in ricotta cheese gently until well combined.
- Add warm milk if needed to adjust consistency.
- Season with salt, pepper, and garlic powder if using.
- Top with a drizzle of olive oil or butter and garnish with herbs before serving.
Notes
Do not overmix after adding ricotta to avoid a gummy texture. Pairs beautifully with roast chicken or sautéed greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Keywords: mashed potatoes, ricotta, creamy, side dish, comfort food