Ricotta Mashed Potatoes Recipes
BAKED POTATO WITH RICOTTA
I was playing around with toppings for baked potatoes and I came up with this. Very simple and tastes good. The "residents" here at the home don't like sour cream w/out sugar(!), I think it is a Cuban thing, so we came up with another alternative.
Provided by Manami
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Bake potatoes 45 minutes or until tender.
- Mix remaining ingredients.
- Serve as topping for potatoes.
- You can use all other toppings as well, like crumbled bacon bits as a garnish, green onions instead of onion powder, combine cheddar cheese with less ricotta and -- .
Nutrition Facts : Calories 290.6, Fat 9.9, SaturatedFat 6.1, Cholesterol 38.1, Sodium 159.6, Carbohydrate 34.3, Fiber 2.5, Sugar 1.8, Protein 16.7
ROASTED POTATOES WITH RICOTTA
Try this side with pork chops or steak and sliced tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
- In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.
Nutrition Facts : Calories 238 g, Fat 10 g, Fiber 3 g, Protein 8 g
BAKED POTATOES STUFFED WITH RICOTTA AND HERBS
Make and share this Baked Potatoes Stuffed With Ricotta and Herbs recipe from Food.com.
Provided by Tracey_B
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
- When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
- Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.
RICOTTA WHIPPED POTATOES
Categories Milk/Cream Cheese Potato Side Wheat/Gluten-Free Ricotta Winter Gourmet
Yield Serves 4
Number Of Ingredients 4
Steps:
- In a saucepan cover potatoes with cold water by 1 inch and simmer until very tender, about 45 minutes.
- While potatoes are cooking, in a small saucepan heat milk and butter over moderately low heat, stirring, until butter is melted and keep warm.
- In a colander drain potatoes well. Force potatoes through a ricer or medium disk of a food mill back into pan and stir in milk mixture. Fold in ricotta and salt and pepper to taste and keep potatoes warm.
MASHED POTATOES AND CARROTS WITH RICOTTA
Provided by Marian Burros
Categories easy, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place potatoes and carrots in pot and cover with water; cover and bring to boil. Reduce heat and cook until vegetables are tender, about 12 to 15 minutes. Remove from heat and drain.
- Mash potatoes and carrots and combine with cumin, salt (optional), ricotta and sauteed onion, mixing well.
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RICOTTA MASHED POTATOES RECIPE • CIAOFLORENTINA
2014-12-19 Instructions. Cover the potatoes with cold water and bring to a boil. Add the garlic, bay leaf and sea salt and cook until the potatoes are fork …
From ciaoflorentina.com
5/5 (3)Category Side DishCuisine ItalianTotal Time 20 mins
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5/5 (3)Category Side DishCuisine ItalianTotal Time 20 mins
- Cover the potatoes with cold water and bring to a boil. Add the garlic, bay leaf and sea salt and cook until the potatoes are fork tender, about 15 minutes.
- Meanwhile add a little olive oil to a skillet and toast the panko bread crumbs until golden. Sprinkle with a pinch of coarse sea salt and set aside.
- Drain the potatoes and transfer them to a bowl. Discard the bay leaf, cut the butter into cubes and toss it with the potatoes. The butter will melt from the steam and create a smooth creamy consistency. Mash the potatoes with the heavy cream until smooth. Fold in the ricotta cheese and adjust seasonings according to your taste buds. Transfer to a serving bowl and drizzle with some of the fine extra virgin olive oil. Sprinkle with the toasted panic bread crumbs and garnish with the parsley. Serve with freshly cracked black pepper on top.
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2008-05-08 Drain and return all but 1 cup of potatoes to the pot. Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, …
From countryliving.com
Cuisine American, ItalianTotal Time 20 minsServings 5Calories 177 per serving
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Cuisine American, ItalianTotal Time 20 minsServings 5Calories 177 per serving
- Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more.
RICOTTA MASHED POTATOES - SAVOR THE BEST
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4.5/5 (100)Total Time 45 minsCategory Side DishesCalories 155 per serving
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- Peel the potatoes and cut them in half or to a uniform size. Add the potatoes to a large saucepan of water with the salt. Bring to a boil, then reduce the heat to medium and cook until tender but not falling apart. About 25 minutes.
- Drain the potatoes and place the pan back on the lowest heat setting until any remaining water has steamed off and disappeared. The potatoes should look dry and floury.
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RICOTTA MASHED POTATOES RECIPE | RECIPE - RACHAEL RAY …
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Nov 15, 2017 - Ricotta Mashed Potatoes recipe, fluffy as a cloud made with creamy ricotta cheese and balanced by crispy panko crumbs. Nov 15, 2017 - Ricotta Mashed Potatoes recipe, fluffy as a cloud made with creamy ricotta cheese and balanced by crispy panko crumbs. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
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In a medium size pot, cover the potatoes with water. Cover the pot and bring to a boil over high heat. Remove the lid, salt the water and cook the potatoes until tender, 12-15 minutes. Drain and return the potatoes to the pot. Mash the potatoes with the milk, ricotta, thyme, lemon zest and EVOO. Season with salt and pepper, then mash in the ...
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