• 10servings
  • 40minutes
  • 177calories

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Nutrition Info . . .

VitaminsD, E
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) Yukon Gold potatoes

  2. 2 teaspoon(s) salt

  3. 1 1/2 cup(s) fresh ricotta

  4. 1/2 cup(s) whole milk

  5. 3 tablespoon(s) butter

  6. 1/2 teaspoon(s) ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Nutritional information is based on a 1/2-cup serving.


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