Ricotta mashed potatoes because It is the Holidays kids! So a recipe for fluffy potatoes was in the cards for today.
This is not just another mashed potato recipe.
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: my creamy homemade ricotta mashed potatoes ! 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 this the season to indulge a little, and what better way than with the ultimate ricotta mashed potatoes ?! And maybe the best garlic roasted 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
- 3 lb Golden Potatoes cubed
- 4 cloves garlic grated
- 1 1/2 c ricotta cheese
- 1/2 c heavy cream warm
- 6 tbsp salted butter organic
- 1/2 tbsp sea salt + more to taste
- 1 c panic bread crumbs
- 1 tsp olive oil
- 1 tbsp extra virgin olive oil
- 1/3 c Italian parsley roughly chopped
- 1 bay leaf
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.
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