3 pounds russet potatoes (about 6; peeled if desired), cut into 2-inch chunks
kosher salt and cracked pepper
1 cup grated Parmesan (4 ounces)
3/4 cup ricotta
3/4 cup whole milk
8 tablespoons (1 stick) unsalted butter, cut up
Sat fat 12g
How to Make It
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.
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