Ricotta-Smashed Potatoes

Photo: Duchess

Ingredients

10 large Yukon Gold potatoes, washed, skins on

3/4 cup Ricotta (I used part skim, but whole would work too)

1/4 cup grated Parmesan cheese

5 large garlic cloves, quartered

1 large lemon, in wedges

1 tablespoon whole peppercorns

3 dry bay leaves

Salt

Preparation

Bring salted water with lemon, peppercorns, bay leaves, and garlic, to boil.

Cut potatoes into 4-6 large chunks.

Boil potatoes until very soft, drain.

Discard the lemon, bay leaves, and as many peppercorn as you can.

Add potatoes, garlic, Parmesan, and ricotta to serving bowl and "smash" until combined and potatoes are slightly broken up but not smooth or completely "mashed." You can used a potato masher for this, but be careful to not over-do it. I used a beater attachment from a handheld mixer for the job.

Adjust seasoning and serve immediately.