Mashed potatoes are a true staple for cozy comfort food and this no boil recipe is the BEST hack for an easy weeknight dinner. These are creamy, fluffy, simply irresistible.
If you’re wondering if it still captures the flavors that are tried and true to traditional mashed potatoes the answer is YES! Ricotta cheese is so mild in flavor that it will not add a bam of additional flavors, but it does add something creamy and delicious it will leave an impression. Chives are no stranger to potatoes, they add a nice pop of color with a slight herb-freshness feel.
Do you love ricotta? I can eat it by the spoonful and I’ve been known to make pasta just to have an excuse for a dollop on my plate. Ricotta may have health benefits, it’s a lighter cheese that has less salt and fat, a lighter version of cottage cheese. It may also help manage blood pressure and cholesterol levels. Healthline.
Russet Potatoes (otherwise known as Idaho Potatoes) are the best for old fashioned traditional mashed potatoes. They are brown on the outside, white on the inside and when cooked totally fluffy and delicious – versatile for many different dishes and they pair well with cream and chives. They even have some nutritional value – high in vitamin c and antioxidants.
Cooking Your Potatoes
It’s so simple to use the microwave. I don’t usually cook in the microwave, it’s usually just a reheat or melt chocolate kitchen appliance, potatoes are the exception to the rule. Baked potatoes take a long time in the oven or on the grill, in the microwave they come out perfectly cooked through and perfectly fluffy in the matter of minutes, it’s my favorite way to make baked potatoes and now mashed potatoes.
The microwave takes all of the guess work out, all you have to do is poke holes with a fork to give them a way to release steam. Once you press the “potato” button the microwave weighs them and determines how long to cook them for perfection.
For these mashed potatoes, still piping hot, but cool enough to handle, cut your cooked potatoes into cubes and mash with the cream and butter, as you mash, large potato skins may come loose, you can pull them out if you wish. Then stir in the ricotta making them creamy mashed potatoes.
Don’t Over Stir
You want to mash until you reach your perfect mashed potato consistency, some people prefer chunky, some people like them creamy smooth. Once mashed, stir in the ricotta cheese. Try not to over stir, the more stirring you do the more gooey mashed potatoes become, not just this recipe, across the spectrum because potatoes have starch in them and the more your stir the more it comes out making your fluffy mashed potatoes become denser.
Ricotta and Chive Mashed Potatoes (no boil recipe)
- 1.5-2 lbs Russet Potatoes about 3
- 3 TBSP Butter
- ½ cup Heavy Cream
- ½ tsp Kosher Salt more to taste if desired.
- ¼ cup Ricotta more to taste if desired.
- 1-2 TBSP Cut Fresh Chives
- Rinse your potatoes and pat dry. Using a fork, poke a few holes in your potatoes to create a vent. Place in a microwavable safe dish.
- Cook your potatoes in the microwave, if you have a "potato" setting, use it. The microwave will weigh and time the potatoes to cook until perfectly soft and fluffy. If you do not have the "potato" setting, cook for about 11 minutes until you can poke a fork through and it falls off easily.
- While still piping hot but cool enough to handle, cut your potatoes into chunks and put them in a bowl, with the butter, cream and salt. Start to mash. As the potato skins start to peel off naturally, you can remove any big pieces if you wish.
- As you continue to mash, add in the ricotta cheese. Stir until you reach your perfect mashed potato consistency.
- Top with chives.