Mashed Potatoes With Ricotta and Parmesan


  1. 3pounds russet potatoes (about 6; peeled if desired), cut into 2-inch chunks
  2. kosher salt and cracked pepper
  3. 1cup grated Parmesan (4 ounces)
  4. 3/4cup ricotta
  5. 3/4cup whole milk
  6. 8tablespoons (1 stick) unsalted butter, cut up


  1. Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.
  2. Add the Parmesan, ricotta, milk, butter, ½ teaspoon salt, and ¼ teaspoon cracked pepper to the potatoes and mash to the desired consistency.



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