Ricotta-Smashed Potatoes
By: Duchess
Published: Friday, March 4, 2011 - 6:32am

Ingredients




10 large Yukon Gold potatoes, washed, skins on
3/4 cup Ricotta (I used part skim, but whole would work too)
1/4 cup grated Parmesan cheese
5 large garlic cloves, quartered
1 large lemon, in wedges
1 tablespoon whole peppercorns
3 dry bay leaves
Salt

Preparation

1 Bring salted water with lemon, peppercorns, bay leaves, and garlic, to boil. 2 Cut potatoes into 4-6 large chunks. 3 Boil potatoes until very soft, drain. 4 Discard the lemon, bay leaves, and as many peppercorn as you can. 5 Add potatoes, garlic, Parmesan, and ricotta to serving bowl and "smash" until combined and potatoes are slightly broken up but not smooth or completely "mashed." You can used a potato masher for this, but  be careful to not over-do it. I used a beater attachment from a handheld mixer for the job. 6 Adjust seasoning and serve immediately.

About


A fabulous alternative to cream and butter heavy mashed potato recipes.