Lemon Ricotta Mashed Potatoes
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!
Servings: 8 servings
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
Serving: 1serving | Calories: 279kcal