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