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Why I Love This Lemon Ricotta Mashed Potato 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!
Follow These Tips
Serving & Storage
To serve – Serve hot in a warmed serving bowl so the potatoes stay silky. Top with a drizzle of olive oil or melted butter and a little extra lemon zest and herbs. These are perfect alongside roast chicken, fish, or spring vegetables.
To store – Store in an airtight container for up to 5 days in the fridge. You can freeze mashed potatoes for up to 2 months, though the texture may soften slightly.
More Easter Recipes
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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
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you think you can make these potatoes ahead?