Recipe Ingredients
- 2 1/2 lbs. red skin potatoes, cut into 2-inch pieces
- 1/2 cup half-and-half
- 1/4 cup unsalted butter
- 1 cup Galbani Whole Milk Ricotta Cheese
- 3 tablespoons chopped fresh chives, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
Recipe Directions
- Cover potatoes with cold water in large pot. Season generously with salt. Bring to boil over high heat, and cook until fork-tender, about 20 to 25 minutes. Drain. Return potatoes to saucepan.
- Meanwhile, bring half-and-half and butter to a simmer in small saucepan. Cook, stirring occasionally, until half-and-half is hot and butter is melted, about 4 to 5 minutes. Remove from heat.
- Using a potato masher, mash potatoes until smooth and no lumps remain. Fold in hot half-and-half mixture, ricotta and chives until combined. Season with salt and pepper. Garnish with chives and serve.
