Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

  • 6-8 new potatoes, or 2 russet potatoes
  • 4 scallions, finely chopped
  • 6 cloves of garlic, finely chopped
  • 1/4 cup ricotta cheese
  • 1/4 cup milk
  • 1/8 cup grated Parmesan cheese
  • 1/8 cup shredded sharp cheddar cheese
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)

Directions

  • Slice potatoes into chunks, put in a large pot, cover with cold water
  • Put pot on stove, cover, set to high heat.
  • While waiting for water to boil, add EVOO to a skillet over medium-high heat
  • Add chopped garlic to pan, brown slightly
  • Add chopped scallions to pan, cook for 2 minutes more, put aside
  • When water boils, uncover potatoes, salt to taste
  • Cook until potatoes are tender (around 15 minutes)
  • Drain potatoes, leaving in or returning to the pot for 30-60 seconds to release excess moisture
  • Add ricotta cheese and milk, and mash until mixed
  • Stir in scallions and garlic mixture reserved earlier
  • Stir in Parmesan and shredded cheddar
  • Add salt and pepper to taste
  • Enjoy!

Goes really well with Easy dutch oven chicken breast