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+ servings
5 from 3 votes
Ricotta Mashed Potatoes Recipe
Ricotta Mashed Potatoes Recipe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Side Dish
Cuisine: Italian
Servings: 6
Author: Florentina
  • 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
  1. 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.
  2. 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.
  3. 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.