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Ingredients
- 3 pounds russet potatoes cut into 2-inch chunks, about 6; peeled if desired
- kosher salt
- cracked pepper
- 1 cup grated Parmesan 4 ounces
- 3/4 cup ricotta
- 3/4 cup whole milk
- 8 tablespoons unsalted butter cut up
Ingredients
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Instructions
- Place the potatoes in a large pot and add 2 tsp 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.
- Add the Parmesan, ricotta, milk, butter, 1/2 tsp salt, and 1/4 teaspoon cracked pepper to the potatoes and mash to the desired consistency.