Share This

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

Serves: 10
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.

If you liked this post, please do us the further boon of Liking the Fierce and Nerdy page on FaceBook. Also, we’re giving great stream on Twitter, so do give us follow.

featured image credit: Bascom Hogue