Ricotta Mashed Potatoes Recipe

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Ricotta mashed potatoes because It is the Holidays kids! So a recipe for fluffy potatoes was in the cards for today.

Ricotta Mashed Potatoes Recipe

Ricotta Mashed Potatoes

I know you already know how to make awesome mashed potatoes, probably 15 different freaking ways too. But maybe, just maybe you haven’t tried them my way yet: with creamy homemade ricotta  cheese! And who knows, you might just fall in love with a little ricotta fluffiness.

Creamy and fluffy with lots of crunch from toasted panko bread crumbs, and a nice golden drizzle of your finest extra virgin olive oil. Not low in calorie, but if you use clean organic ingredients you will be just fine on the inside.

Plus tis’ the season to indulge a little, and what better way than with the ultimate mashed potatoes?! And maybe the truffle chicken on Planet Earth ..?

Most importantly, the reason I checked in today was to wish you all the Happiest Of Holidays, Merry Christmas, Happy New Year, and above all: Peace and Love! The potatoes are just a bonus! xo’s ~ Florentina

Vintage Classic Christmas TreeRicotta Mashed potatoes Recipe

Ricotta Mashed Potatoes Recipe
5 from 3 votes

Ricotta Mashed Potatoes Recipe

Print Recipe
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes



  • Cover the potatoes with cold water and bring to a boil. Add the garlic, bay leaf and sea salt and cook until the potatoes are fork tender, about 15 minutes.
  • Meanwhile add a little olive oil to a skillet and toast the panko bread crumbs until golden. Sprinkle with a pinch of coarse sea salt and set aside.
  • Drain the potatoes and transfer them to a bowl. Discard the bay leaf, cut the butter into cubes and toss it with the potatoes. The butter will melt from the steam and create a smooth creamy consistency. Mash the potatoes with the heavy cream until smooth. Fold in the ricotta cheese and adjust seasonings according to your taste buds. Transfer to a serving bowl and drizzle with some of the fine extra virgin olive oil. Sprinkle with the toasted panic bread crumbs and garnish with the parsley. Serve with freshly cracked black pepper on top.
Course: Side Dish
Cuisine: Italian
Servings: 6
Author: Florentina

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  1. 5 stars
    These sound AMAZING! If I made these early in the day for a dinner party, how would you suggest reheating them? Any suggestions?

    1. Hi Kristine, I would suggest reheating on the stove top with a little splash of milk, but wait on the bread crumbs until just before serving. Hope that helps ~ Florentina

  2. 5 stars
    I will never make mashed potatoes any other way from now on. Adding ricotta cheese and then crispy crumbs on top is genius. This blog is my #1 source for amazing recipes now, thank you for sharing with us.