These garlic mashed potatoes are a total game-changer. What makes them so special is the garlic butter and creamy ricotta cheese that’s mashed in with the boiled potatoes. It gives the fluffy mashed potatoes a creamy texture and delicious garlic flavor that is mouthwatering.
Garlic and mashed potatoes have always been a match made in heaven, but there aren’t many recipes out there that add ricotta cheese into the mix! I mean, cheese makes everything better (duh) — that’s why cream cheese mashed potatoes are so popular. BUT ricotta cheese really adds its own special taste, and people have been sleeping on it for too long.
To make the best mashed potatoes ever, all you have to do is boil potatoes, make the garlic butter, and mash it together with some ricotta cheese. It’s the perfect side dish, although you’ll definitely be tempted to eat them on their own as a main! We won’t judge.
What You Need to Make Garlic Mashed Potatoes
These mashed potatoes are made with russet potatoes, lots of garlic, and ricotta cheese which makes the potatoes deliciously creamy.
Variations and Substitutions
Russet potatoes: Other great potatoes to use for mashed potatoes are Yukon gold potatoes, Idaho potatoes, or even sweet potatoes!
Butter: If you only have salted butter, that’s fine. Just add the salt in the recipe to taste.
Ricotta Cheese: Swap out the ricotta cheese with cream cheese, cottage cheese, or sour cream.
Toppings: Spruce up your homemade mashed potatoes by adding some toppings! Great options are gravy, bacon crumbles, chives, sour cream, and cheddar cheese.
Storage + Freezer Directions
Store any leftover garlic mashed potatoes in an airtight container and store in the refrigerator for up to 3 days.
To freeze, add some extra melted butter on top of your mashed potatoes so that when you reheat, they’ll stay moist and flavorful. Place in a freezer-safe, airtight container and store in the freezer for up to 1 month.
Garlic Mashed Potatoes
- 4 lbs. russet potatoes peeled and cut into large chunks
- 6 tablespoons unsalted butter divided
- ¼ cup cloves garlic minced (~1 medium head)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 16 oz. whole milk ricotta cheese
- Place the chunks of potato into a large stock pot and fill with enough cold water to cover them. Bring to a boil and cook for about 10-15 minutes or until fork tender. Drain and return to the pot.
- While the potatoes are cooking heat a small skillet over medium heat. Add the 3 tablespoons of butter and the garlic to the pan. Cook until the garlic is golden brown, about 2 minutes. Transfer to the pot with the potatoes.
- Add the ricotta cheese and remaining butter to the pot with potatoes and garlic. Mash together until smooth.
- Serve with a few tabs of butter for garnish.
Tips & Notes
- Any potatoes can be used for this recipe.
- You should measure garlic with your heart, but at least ¼ cup minced should be used.
- Mascarpone cheese could also be used in place of the ricotta.