Mashed Potatoes With Ricotta and Parmesan

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Photo by Tom Schierlitz
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 350 calories
    • Fat 19 g
    • Sat Fat 12 g
    • Cholesterol 54 mg
    • Sodium 532 mg
    • Protein 13 g
    • Carbohydrate 33 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 302 mg

Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.Add the Parmesan, ricotta, milk, butter, ½ teaspoon salt, and ¼ teaspoon cracked pepper to the potatoes and mash to the desired consistency. 

Ingredients

  1. Check 3 pounds russet potatoes (about 6; peeled if desired), cut into 2-inch chunks
  2. Check kosher salt and cracked pepper
  3. Check 1 cup grated Parmesan (4 ounces)
  4. Check 3/4 cup ricotta
  5. Check 3/4 cup whole milk
  6. Check 8 tablespoons (1 stick) unsalted butter, cut up

Directions

  1. Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.
  2. Add the Parmesan, ricotta, milk, butter, ½ teaspoon salt, and ¼ teaspoon cracked pepper to the potatoes and mash to the desired consistency.