Garlic-Rosemary Ricotta Mashed Potatoes
Garlic-Rosemary Ricotta Mashed Potatoes are an unforgettable side dish that elevates any meal with their creamy texture and aromatic flavors. This delightful recipe combines buttery Yukon Gold potatoes with roasted garlic, fresh rosemary, and rich ricotta cheese, creating a comforting dish that’s perfect for gatherings or cozy dinners. Each velvety scoop melts in your mouth, making it a must-try for anyone seeking to impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking and Boiling
- Cuisine: American
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 1 head of garlic
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 cup ricotta cheese
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until soft.
- Boil the chopped Yukon Gold potatoes in salted water for 15-20 minutes until fork-tender. Drain well.
- Squeeze the roasted garlic cloves into the drained potatoes along with chopped rosemary.
- Mash the mixture until smooth using a potato masher. Mix in ricotta cheese and butter while still warm; season with salt and pepper to taste.
- Serve warm, garnished with extra rosemary or a pat of butter as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: - For added flavor variations, swap rosemary for thyme or chives.- Incorporate parmesan cheese or sautéed mushrooms for a gourmet touch.- Store leftovers in an airtight container in the fridge for up to three days; add milk when reheating to restore creaminess.