Lately I have been getting the hungries; I’m like a bear out of hibernation constantly sniffing out yummy recipes.  Everything attracts me, but especially starches.  I hear the call of the potato everywhere.  Although my upbringing was heavy on the rice (Persian father, Filipina mother), I have always had a warm, fuzzy place in my heart for potatoes.  I love them boiled, baked, French fried, hash browned, sautéed, flambéed and any other way they can be served.  This ricotta mashed potato recipe caught my eye because I’m a huge fan of my mother’s cream cheese mashed potatoes.  As I love ricotta cheese and have been looking for a way to use my cute little ceramic ramekins, I decided to try the recipe.  The ricotta adds a nice tangy creaminess to the potatoes, and while the broiling in ramekins is a nice touch, you can opt out if you are a) ramekin-less or b) frankly too excited to eat mashed potatoes to accomplish an extra step. Ricotta Mashed Potatoes From Country Living Serves: 10 Yields: 5 cups Ingredients 2 pound(s) Yukon Gold potatoes 2 teaspoon(s) salt 1 and 1/2 cup(s) fresh ricotta 1/2 cup(s) whole milk 3 tablespoon(s) butter 1/2 teaspoon(s) ground black pepper Directions Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot. Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into...