Tonight I made three quick changes to my mashed potatoes:
- Instead of red potatoes, I used yukon gold. I love the skin on the red ones, so they’re great for smashed potatoes when the slightly tougher skin mixes in for extra texture. Tonight, however, I wanted super smooth taters and the yukon golds break down easily.
- Instead of the several pounds of butter I usually use, I just used a teensy bit to get it going and then mixed in ricotta. The ricotta made the potatoes nice and creamy and added just the slightest bit of sweetness.
- When it came to seasoning, I didn’t just put in salt and pepper; I folded in chopped fresh rosemary.
I love my garlic smashed potatoes, but these were even more flavorful. Rosemary is a fabulous herb for potatoes and ricotta will incorporate beautifully and help create the perfect texture. I shouldn’t have to tell you these mashed potatoes went perfectly with the flank steak and snow peas I made to round out the meal.
Peaches to Apples 