Elevate classic mashed potatoes at your next holiday feast with these creamy ricotta mashed potatoes. Rich ricotta cheese, butter, and a few simple seasonings takes your traditional mashed potatoes to the next level. This creamy mashed potatoes recipe is perfect for your next holiday spread or a simple weeknight side dish.
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Why you’ll love these
Personally, I’ve never met a potato I didn’t love. And mashed potatoes especially have a special place in my heart. They’re the ultimate cozy comfort food!
These ricotta mashed potatoes are so easy and so, so delicious. They’re rich, they have the perfect creamy texture and have the delicious added unique flavor of ricotta cheese. Everything you love about traditional mashed potatoes with a major upgrade from ricotta cheese.
They’re absolutely perfect for special occasions like Thanksgiving dinner or great for a weeknight side too.
These creamy mashed potatoes go amazing with my Turkey Pot Pie with Biscuits, Kale and Broccoli Salad, Air Fryer Broccoli and Feta and Crispy Parmesan Carrot Sticks. For more holiday side ideas, make sure to check up my Holiday Sides round up!
If you need holiday appetizer recipes or holiday dessert ideas, I’ve got you covered there, too.
Let’s dive into what you’ll need to make these delicious mashed potatoes with ricotta.
Ingredients
- Potatoes: My favorite potatoes for the most creamy potatoes are red potatoes or yukon gold potatoes, but you can use any that you like. You can also use russet potatoes.
- Butter: You’ll be sauteéing your garlic in butter to create a flavorful base for your mashed potatoes. You could also use olive oil.
- Garlic cloves: This garlic grater helps to get the garlic super fine so that you’re not getting big chunks of garlic in your potatoes. I love using fresh garlic but you can use garlic powder if you don’t have any.
- Milk: I use 2% or whole milk to keep the potatoes nice and creamy. You can also sub in heavy cream if you prefer.
- Ricotta cheese: Full fat ricotta cheese is my preference for the best flavor and creaminess in these mashed potatoes.
- Salt + black pepper
Step-by-step instructions
- Place potatoes in a large saucepan and cover with about 1 inch of cold water. Salt water and bring to a boil over medium high heat. Once boiling, cook for about 10 minutes or until potatoes are soft and begin to break apart when pierced with a knife. Drain potatoes in a large colander.
- Return the empty pan to the stove and melt butter on low heat. Once the butter is melted add garlic and cook for 2-3 minutes.
- Remove from heat and stir in milk and ricotta, salt and pepper. Return the potatoes to the pan and whip with a hand mixer until smooth or to your desired potato consistency. Adjust salt and pepper to taste.
Note: If you don’t have a hand mixer, use a food processor, a potato masher.
- Serve with melted butter and chives.
How to store
Store leftover ricotta mashed potatoes in an airtight container in the fridge for up to 4 days.
Variations
- Add 1/4 cup of grated parmesan cheese for a cheesier mashed potato flavor.
- Top with finely chopped fresh herbs like chives, parsley, rosemary or thyme.
- Use cottage cheese instead of ricotta cheese for a higher protein version. I have a cottage cheese mashed potatoes recipe, too!)
- Top with cheddar cheese, sour cream and crumbled crispy bacon for a loaded mashed potato option.
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More potato recipes you’ll love
- Lipton Onion Soup Potatoes
- Cottage Cheese Mashed Potatoes
- Easy Sweet Potato and Apple Casserole
- Dill Pickle Potato Salad
- Sweet Potato Casserole with Walnuts
Ricotta Mashed Potatoes
Ingredients
- 2 1/2 lbs potatoes peeled and cut into 2 inch chunks
- 1 1/2 tbsp butter
- 3 cloves garlic very finely minced or microplaned
- 1/4 cup milk 2% or whole, can use heavy cream
- 3/4 cup ricotta cheese
- 1 tsp salt more to taste
- 1/4 tsp pepper more to taste
Instructions
- Add potatoes to a large saucepan and cover with about 1 inch of water. Salt water and bring to a boil over medium high heat. Once boiling, cook for about 10 minutes or until potatoes are soft and begin to break apart when pierced with a knife. Drain potatoes in a large colander and set aside.
- Return the empty pan to the stove and melt butter on low heat. Once the butter is melted add garlic and cook for 2-3 minutes.
- Remove from heat and stir in milk and ricotta, salt and pepper. Return the potatoes to the pan and whip with a hand mixer until smooth. Adjust salt and pepper to taste.
