Today we’re preparing a batch of Ricotta Mashed Potatoes, into which we’ll be mixing plenty of parmesan and garlic. The end result is a decadently creamy, rich, and flavorful batch of mashed potatoes, that pairs great with things like seared steaks, burgers, or even holiday turkey.
Why You’ll Love These Mashed Potatoes
1) A Twist on a favorite. Everyone loves mashed potatoes. They’re a staple of holiday tables everywhere, and pair deliciously with pretty much everything from burgers and steaks to fried chicken and fried fish. However, today’s mashed potatoes put a little bit of twist on the familiar combination of sour cream, butter, and/or heavy cream. By adding in copious amounts of parmesan, along with garlic, and by using ricotta as a stand in for the sour cream, we give the potatoes a slightly more complex flavor profile, one that I believe is slightly more layered on the palate, and do so without skimping on richness or creaminess.
2) Simplicity. One of my favorite things about mashed potatoes in general is just how simple ‘good mashed potatoes’ are to make. For me, I think the best recipes for mashed potatoes are ones that keep to this formula, making them accessible to home chefs of any skill level – and today’s is no exception.
Ingredient Notes and Tips
1) Ricotta. In my opinion, this is the star of today’s show. We’re using ricotta in place of sour cream or heavy cream, to add richness to the potatoes, as well as a fair bit of flavor. I’m going to suggest using whole milk ricotta, since the ‘fat’ in the ricotta is the source of the aforementioned richness. If you want slightly ‘sweeter,’ ‘richer’ potatoes, you can consider using Imported Italian Ricotta – although this is harder to find a good bit pricier. Why Italian Ricotta? Most Italian ricotta is actually made from water buffalo milk, which has a naturally higher sugar and fat content. In the US, by comparison, ricotta is made exclusively from cow’s milk, with just a handful of specialty producers being the exception.
2) The Best Potatoes for Mashing. Getting the potatoes right is important, and that means Russets or Yukon Golds – or a mix thereof. For mashing you want high starch potatoes. Russets are high starch with a mealy texture, making them ideal for things like baking, mashing, and frying. Meanwhile, Yukon Golds are medium starch potatoes, and are generally considered ‘all purpose.’ Either potato works fine for today’s recipe.
More Potato Goodness From Living the Gourmet
1) Rosemary Potato Chips. Savory, crispy, super simple to put together, and always a crowd pleaser, these chips pair great with things like steaks, burgers, or hardy breakfasts, or as a side to a larger antipasto.
2) Home Fries. Crispy, super simple, delightfully hardy without being overly ‘heavy,’ and pairing great with eggs, steak, and most sandwiches, home fries are recipe that every home cook should have in their repertoire – at least in my opinion.
3) Potato Latkes. These are like hashbrowns, but there's just so much to them. A crisp exterior, a fluffy interior, and intensely satisfying, while pairing great with breakfast food and dinner entrees alike, these really should have a place in any home chef's repertoire. Here’s my preferred recipe for this crispy delights.Print 3