One of my favorite things is ricotta cheese. I can sit and just eat it with a spoon plain and I love any recipe that calls for it. So I thought why not make mashed potatoes with it? These are a great make ahead side, just chill and bake when ready to eat.
I served them topped with shredded beef (made in the crockpot) and sautéed mushrooms and onions in a balsamic reduction.
Yes, it is a little prep work to make the taters but makes it easy for a busy weeknight meal.
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