January 25, 2011

Ricotta-Smashed Potatoes

I had an aha food moment last night. Sometimes those aha moments are utter failures, sometimes they work out beautifully. Last night's aha food moment was lovely and easy and elegant and I urge you try it!

Ricotta-Smashed Potatoes
8-10 large Yukon Gold potatoes, washed, skins on
3/4 cup Ricotta (I used part skim, but whole would work too)
1/4 cup grated Parmesan cheese
4-5 large garlic cloves, quartered
1 large lemon, in wedges
1 tbs whole peppercorns
3 dry bay leaves

-Bring salted water with lemon, peppercorns, bay leaves, and garlic, to boil.
-Cut potatoes into 4-6 large chunks.
-Boil potatoes until very soft, drain.
-Discard the lemon, bay leaves, and as many peppercorn as you can.
-Add potatoes, garlic, Parmesan, and ricotta to serving bowl and "smash" until combined and potatoes are slightly broken up but not smooth or completely "mashed." You can used a potato masher for this, but  be careful to not over-do it. I used a beater attachment from a handheld mixer for the job.
-Adjust seasoning and serve immediately.

1 comment:

  1. Girl, I am so excited about this! I just happened to have leftover ricotta AND Yukon gold potatoes waiting to be done something with. Mmm, mmm! :-) Can't wait to try this!