If serving immediatley, preheat oven to 400 degrees.
Cut potatoes into quarters and place in a large pot. Add enough cold water to cover the top of the potatoes about an inch. Bring to a boil and reduce to simmer. Simmer until fork tender, about 10 minutes. Drain and return to pot.
In the pot along with the potatoes, add in the butter, ricotta, parmesan, milk, salt, and garlic powder. Mash with a potato masher until desired consistency is reached. Spoon potato mixture into a greased casserole dish and smooth the top.
For the topping, in a small bowl mix together the parmesan and breadcrumbs. Pour on top of potatoes and drizzle with olive oil. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until crust is golden.
Make-ahead tip: Assemble the entire dish ahead of time, refrigerate, and bake the day of. Just be sure to add about 10-15 minutes to the baking time and cook until the potatoes are bubbly and warmed through.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com