This ricotta mashed potatoes is incredibly creamy and rich, making it a great choice for a hearty side dish at any dinner table. You can serve this creamy, buttery, fluffy, melt-in-the-mouth ricotta mashed potato with anything. It is that perfect and you will love it too.
Ricotta mashed potatoes recipe
Can you put ricotta cheese in mashed potatoes? yes, and it makes one of the best creamy and delicious mashed potato recipes ever! This ricotta mashed potato is the ultimate comfort food that packs a flavor punch. The addition of ricotta cheese adds a creaminess that is unmatched by any other mashed potato recipe.
Simply boil potatoes until tender, and mash them together with ricotta cheese and, milk, and butter for a luxurious side dish that your family and friends will love. The flavor in ricotta cheese is mellow and it complements the mash so well without comprising on the overall flavor.
I love fluffy and creamy mashed potatoes with my roast dinner or on a regular weeknight when I fancy something rich and super comforting. In other to make it fun for my family, I ensure I make it differently at all times, for example, I swap fresh garlic for roasted garlic as I did in this Boursin mashed potatoes or use a different type of cheese just to switch things up.
Your mashed potatoes can be anything you make it, that said, today's recipe is a great way to switch things up from the regular and I bet you won't regret it.
What you will need
To make this delicious and creamy ricotta mashed potato at home, you will need the following ingredients
Potato: for the best result, use starchy or an all rounder potato. I like to use Maris piper or desired but you can use any that is available in the country you live. A good example is russet or yukon Gold or Sebago.
Garlic: fresh garlic is best used for this recipe and you can substitute with rosted garlic.
Chicken stock: substitute with vegetable stock to make this recipe vegetarian.
Whole milk: substitute with half and half cream
Butter: good quality butter is recommended for this recipe
Salt and black pepper to serve
Fresh thyme to serve: sub with chopped parsley or chives
How to make ricotta mashed potatoes
Boil the potatoes: peel and cut the potatoes into similar big chunk sizes and wash them under clean running water. This is important so that the potatoes cook evenly.
Place the potatoes in a large pot, add garlic cloves, then cover with low sodium chicken stock (or water) and season with salt. Place on medium-high heat and bring to a boil until the potatoes are fork-tender. Drain in a colander, return them to the pot then set aside.
To a microwavable safe jug, add butter and milk and microwave for one minute or until the butter is melted into the milk. Using a potato masher or ricer, mash the potatoes until smooth and lump free.
Stir in the butter and milk mixture into the mashed potato until smooth. Lastly, gently fold the soften ricotta cheese with the mash. Taste for salt and adjust accordingly.
Transfer into a serving bowl, drizzle with melted butter for extra richness, and season with some black pepper, and fresh thyme leaves. Serve and enjoy.
Can I make this ahead
I have only ever made these mashed potatoes one day ahead of time. So I can only recommend that you can make it ahead of time for up to a day or two for maximum freshness. Simply reheat it over medium heat (or in the oven), stirring at intervals so it doesn't burn whenever you are ready to serve it.
How to store
Store in the fridge for up to 3 days in an airtight container. Make sure it is completely cooled before storing away.
What to serve with creamy ricotta mashed potatoes
This mashed potato is versatile and can be served with anything, from mains to side dishes. Here are a few inspirations to get started.
Ricotta Mashed Potatoes
- 2 pounds potatoes
- 250 g ricotta cheese at room temperature
- 4 garlic cloves peeled
- 4 cups low sodium chicken stock top up with water
- ½ cup whole milk
- 100 g unsalted butter
- Salt and black pepper to serve
- fresh thyme to serve
- Boil the potatoes: peel and cut the potatoes into similar big chunk sizes and wash them under clean running water. This is important so that the potatoes cook evenly.2 pounds potatoes
- Place the potatoes in a large pot, add garlic cloves, then cover with low sodium chicken stock and water and season with salt. Place on medium-high heat and bring to a boil until the potatoes are fork-tender. Drain in a colander, return them to the pot then set aside.4 garlic cloves, Salt
- To a microwavable safe jug, add butter and milk and microwave for one minute or until the butter is melted into the milk. Using a potato masher or ricer, mash the potatoes until smooth and lump free.½ cup whole milk, 100 g unsalted butter
- Stir in the butter and milk mixture into the mashed potato until smooth. Lastly, gently fold the softened ricotta cheese with the mash. Taste for salt and adjust accordingly.250 g ricotta cheese
- Transfer into a serving bowl, drizzle with melted butter for extra richness, and season with some black pepper, and garnish with fresh thyme leaves. Serve and enjoy.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious cheesy mashed potato recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.