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These lemon ricotta mashed potatoes are a springtime twist on the traditional comfort food. The added lemon zest and creamy ricotta cheese pair perfectly with the fluffy texture of mashed potatoes to make an irresistible side dish!
Why I Love This Lemon Ricotta Mashed Potatoes Recipe
Everyone has a recipe for delicious mashed potatoes, and they’re usually a staple on any holiday table, especially at Easter. But who wants the same old thing time and again? That’s where these lemon ricotta mashed potatoes come into play.
While the name may sound a bit unique, there’s something super delicious about the combination of lemon and ricotta in what’s traditionally a side dish that’s all about texture. The flavor of lemon adds a brightness to the entire recipe that’s exactly what the spring season’s all about. And the texture of the added ricotta cheese changes up what you normally think about mashed potatoes, but in a good way!
Finished with a bit of additional lemon zest and a sprinkle of freshly ground black pepper, these mashed potatoes will make anyone who eats them want seconds. The only problem is that you may need to make a double batch to ensure everyone has enough!
More Easter Recipes
- Creamed peas
- Blood orange and wheat berry salad
- Cutout sugar cookies
- Lemon pudding soufflé
- Kale, fennel, and apple pork roulade
- Easter morning cinnamon rolls
- Orange chipotle glazed ham
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Lemon Ricotta Mashed Potatoes
Ingredients
- 3 lbs russet potatoes peeled and cubed
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1 cup whole milk ricotta cheese room temperature
- 2 tsp grated lemon zest
- ½ cup grated Parmesan cheese
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
Instructions
- Place the potatoes in an 8-quart stockpot. Add water to cover the potatoes by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil, reduce to a simmer, and cover until the potatoes are cooked through, meeting no resistance when a knife is inserted, 20-25 minutes. Once the potatoes are cooked, remove them from the heat and drain. Pour the drained potatoes into a bowl and allow the steam to settle for 2 minutes.3 lbs russet potatoes
- Meanwhile, warm the milk and butter together until the butter is melted.1 cup whole milk, 4 tbsp unsalted butter
- Using an electric hand mixer or mashing by hand, mash the potatoes thoroughly. Add milk mixture and mix to incorporate. Add the ricotta, lemon zest, Parmesan, salt, and black pepper. Mix and serve immediately.1 cup whole milk ricotta cheese, 2 tsp grated lemon zest, ½ cup grated Parmesan cheese, 1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper
