Ricotta Whipped Potatoes

1. 1

   In a saucepan cover potatoes with cold water by 1 inch and simmer until very tender, about 45 minutes.

2. 2

   While potatoes are cooking, in a small saucepan heat milk and butter over moderately low heat, stirring, until butter is melted and keep warm.

3. 3

   In a colander drain potatoes well.

4. 4

   Force potatoes through a ricer or medium disk of a food mill back into pan and stir in milk mixture.

5. 5

   Fold in ricotta and salt and pepper to taste and keep potatoes warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.