Ricotta Mashed Potatoes With Tahini Recipe

This ricotta mashed potatoes with tahini recipe add a subtle cheesy tang to these rich and fluffy mashed potatoes.

Have This!

• 1 tsp. tahini
• 2 lb. Yukon gold potatoes
• 2 tsp. salt
• 1 1/2 c. fresh ricotta
• 1/2 c. whole milk
• 3 tbsp. butter
• 1/2 tsp. ground black pepper

Do This!

• Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces.
• Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more.
• Drain and return all but 1 cup of potatoes to the pot.
• Mash the potatoes with a potato masher. Stir in the ricotta, milk, tahini, butter, remaining salt, and pepper to blend.
• Add the reserved potatoes and mash just until combined.
• Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.