Ricotta Mashed Potato


You wouldn’t believe how fluffy and creamy these baked mashed potatoes are unless you tried it for yourself. The smooth and light ricotta cheese is a complete compliment for a light tasting potato side dish that you will want to serve with your next turkey or chicken dinner. I made them a little extra special by serving them in a personal sized ramekins, making it a sweet addition to a dinner plate and helping to control portion serving which helps keep the waist line in check.

Be sure to keep this recipe in your personal recipe box for a go to on special occasions such as Thanksgiving or Christmas.

Prep time:  25 mins

Cook time:  20 mins

Total time:  45 mins

Serves: 4

Be sure to keep this simple yet most impressive mashed potato side dish in your recipe box, ready to pull out for Holidays, special occasions or a nice dinner with the family.


6-8 large Yukon potatoes

¼ cup skim milk

½ cup ricotta cheese

2 tbsp. Parmesan cheese

½ cup grated provolone cheese divided

1 tbsp. whole wheat bread crumbs

1 tbsp. ground flax seed

1 tbsp. unsalted butter


Peel and clean potatoes. Cut them into cubes and place them in a large pot filled ¾ with water, bring to a boil and cook potatoes for about 15 minutes till potatoes are fork tender.

Place milk in a cup and warm up in microwave for 20-30 seconds.

Place ricotta in a dish and warm up in microwave for 20-30 seconds.

Drain potatoes in a colander and place back into pot.

Place butter in pot along with milk, ¼ cup of provolone cheese and Parmesan mashed blending all ingredients together. I use an electric hand mixer to save my arm from over exertion.

Add in Ricotta and mix till smooth and creamy.

Scoop potatoes into ramekins and top each one with the remaining grated provolone cheese.

In a small dish place ground flax-seed and bread crumbs whisk to combine, sprinkle over top of each ramekins.

Heat oven to 400F, place ramekins on a baking sheet and place in oven, bake for 20 minutes, till cheese is bubbling and lightly browned.

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