Ingredients
Scale
- 5 - 6 medium to large russet potatoes - peeled
- 4 tbs. butter
- 1 cup milk
- 1 cup ricotta cheese
- 4 - 5 cloves of garlic - grilled
- 1/4 - 1/2 cup fresh grated Romano or Parmesan cheese
- 1 tsp. sea salt
- 1 tsp. fresh ground black pepper
Instructions
- Peel and boil the potatoes until they are fork tender. Drain.
- Place the garlic in a small dry pan and heat until slightly golden.
- Heat the cup of milk with the butter.
- Add the heated milk and butter to the potatoes along with the ricotta cheese, grated Romano or Parmesan cheese and grilled garlic. Add the salt and fresh ground black pepper.
- Using a pastry cutter, mash the potatoes until desired creaminess and texture.
- For more creaminess heat more milk and butter to add to the potatoes. Adding a little at a time.
Taste for seasonings. - Prepare a baking dish with butter.
- Preheat the Oven to 350 degrees F.
- Place the potatoes in the prepared dish.
- Add a few extra pats of butter on top of the dish along with more fresh ground sea salt and fresh ground black pepper and a bit more grated cheese.
- Bake for 30 – 35 minutes or until a few nice golden peaks appear on the potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
