Ricotta Mashed Potatoes

Name: Ricotta Mashed Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 ½ pounds russet potatoes ((peeled and cubed)); 1 cup ricotta cheese; ½ cup half and half; ¼ cup butter, melted; 1 teaspoon kosher salt; ½ teaspoon garlic powder; ¼ teaspoon pepper

Jump to Recipe

Ricotta Mashed Potatoes are the creamiest and most flavorful mashed potato recipe that’s perfect for any occasion. Easy to make and ready in just minutes!

Ricotta Mashed Potatoes in a glass bowl.

Ricotta Mashed Potatoes are made with a cup of whole milk ricotta cheese. The ricotta is the secret ingredient to keeping these mashed potatoes light and creamy, even the next day! Give them a try and you’ll agree they are the creamiest potatoes ever.

For another delicious mashed potato recipe be sure to try these Cacio e Pepe Mashed Potatoes or this super popular Italian Mashed Potatoes recipe. For more Italian-inspired holiday dishes, try this Focaccia Stuffing, Italian Roast Turkey, or Italian Roasted Vegetables. And, for a delicious Thanksgiving side, don’t miss this Hawaiian Sweet Roll Stuffing recipe or my Pretzel Stuffing!

Table of Contents

Why You Need to Make Ricotta Mashed Potatoes!

Want to know the secret to super soft and creamy mashed potatoes? It’s ricotta cheese! The ricotta keeps the potatoes super moist and fluffy, without adding a lot of extra fat and calories.

Ricotta cheese is an Italian whey cheese that has a mild flavor. It’s great for adding creamy texture to both savory and sweet recipes.

Using ricotta in mashed potatoes adds the moisture the potatoes need, without watering them down. The texture melds perfectly with the potatoes.

I love to make this recipe for holidays and especially Thanksgiving because it’s make-ahead friendly. The ricotta does such a great job of keep the potatoes so moist… they’re perfect the next day too!

This recipe has been tested and perfected so you can be assured that you are guaranteed delicious mashed potatoes each and every time you make them!

Ingredients

The ingredients for Ricotta Mashed Potatoes are: russet potatoes, butter, half and half, garlic powder, kosher salt, pepper, and ricotta cheese.

Potatoes: I like to use russet potatoes for my mashed potatoes. Yukon Gold potatoes will also give you a creamy mashed potato and are a good substitute.
Half and Half: You could use regular whole milk for this recipe. However, half and half will give you a richness that you just can’t get from whole milk.
Garlic Powder: The garlic powder adds a nice flavor to the potatoes without overpowering them. You could cook fresh garlic and add to the potatoes for another depth of flavor.
Ricotta Cheese: When I’m making these for the holidays, I always go full fat whole milk ricotta cheese. Part skim works, but it won’t give you as rich of a finish.

How to Make Ricotta Mashed Potatoes

This recipe is great to make ahead and can be prepared up to two days in advance. Read on to see how simple these mashed potatoes are as well instructions for reheating and making in advance.

process shots showing how to make recipe including boiling the spuds and adding in the butter and cream to mash them.

Step 1: Start by peeling two and half pound of russet potatoes. Dice into large (equal sized) chunks and place in a pot or dutch oven. Top with cold water and bring to a low boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 minutes.

Step 2: Drain the potatoes and return to the warm pot. Warm over heat slightly to remove any excess water.

Step 3: To the pot of potatoes, add the melted butter, half and half, ricotta cheese, garlic powder, salt and pepper. Start with a smaller amount of kosher salt and add in more as needed to taste.

Step 4: Mash the mixture well using a potato masher or handheld electric mixer. Mash until you reach your desired consistency. Spoon into your serving bowl and top with melted butter or olive oil and a bit of black pepper.

Ricotta Mashed Potatoes in a glass mixing bowl with parsley and gravy in the background.

Serve your potatoes as is or alongside homemade gravy. These are the perfect fluffy mashed potatoes to have on hand for the holidays and always go great with your Thanksgiving dinner.

Recipe Tips

Russet or Yukon Gold are the ideal potatoes to use for mashed potatoes.
Peel and dice potatoes into similar sized chunks before boiling. Start the potatoes in cold water rather than warm so that they cook more evenly.
You will know your potatoes are perfect for mashing when they are fork tender, meaning that a fork can easily pierce through them.
If you don’t have a potato masher, a handheld electric mixer on low speed works well.
You can make this entire recipe ahead of time! Just cover and refrigerate for up to two days.
Reheat the potatoes in a microwave, stopping to stir every 30 seconds, until they are warmed through.

FAQs

How to keep mashed potatoes warm?

Keep your mashed potatoes warm by serving them out of a slow cooker set to the warm setting. You can also cover and place over a double boiler until ready to serve.

How to make moist mashed potatoes?

To keep mashed potatoes moist and creamy you will need to add butter and milk or cream to the potatoes. To keep potatoes from getting gummy, avoid over mixing the potatoes.

Can you add ricotta to mashed potatoes?

Ricotta cheese adds moisture to mashed potatoes without any additional flavorings. It’s a great way to keep mashed potatoes light and fluffy without excess butter or cream.

overhead photo of ricotta mashed potatoes in a bowl with gravy and parsley next to it.

More Thanksgiving Sides!

Got leftover mashed potatoes? Use them to make these delicious Mashed Potato Cakes! And, if you have leftover ricotta, make a simple Whipped Ricotta Dip!

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

Stay in touch with me though social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!