RICOTTA WHIPPED POTATOES
Tulio, Seattle WA
2 pounds boiling potatoes
2/3 cup milk
5 tablespoons unsalted butter
2/3 cup ricotta
In a saucepan cover potatoes with cold water by 1 inch and simmer until very tender, about 45 minutes.
While potatoes are cooking, in a small saucepan heat milk and butter over moderately low heat, stirring, until butter is melted and keep
warm.
In a colander drain potatoes well. Force potatoes through a ricer or medium disk of a food mill back into pan and stir in milk mixture. Fold in ricotta and salt and pepper to taste and keep potatoes warm.
Makes 4 servings
Source: Gourmet magazine, February 1997
Tulio, Seattle WA
2 pounds boiling potatoes
2/3 cup milk
5 tablespoons unsalted butter
2/3 cup ricotta
In a saucepan cover potatoes with cold water by 1 inch and simmer until very tender, about 45 minutes.
While potatoes are cooking, in a small saucepan heat milk and butter over moderately low heat, stirring, until butter is melted and keep
warm.
In a colander drain potatoes well. Force potatoes through a ricer or medium disk of a food mill back into pan and stir in milk mixture. Fold in ricotta and salt and pepper to taste and keep potatoes warm.
Makes 4 servings
Source: Gourmet magazine, February 1997
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