The Call of the Potato [Fierce Foodie]
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
Yields: 5 cups
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
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 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.
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featured image credit: Bascom Hogue