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Rachael gives classic mashed potatoes a cheesy upgrade with ricotta cheese—because why not?

Get more ideas for mouthwatering Easter side dishes here.


  • 3 pounds russet potatoes, peeled and cubed
  • Salt
  • 1 small onion, halved
  • 1 large bay leaf
  • 1 small bulb garlic, halved
  • 3 tablespoons butter
  • 1/2 cup cream or half-n-half
  • 1 1/2 cups ricotta cheese
  • Freshly grated nutmeg, to taste
  • Freshly grated white or black pepper, to your taste


Serves: 6


Boil potatoes with salt, onion, bay, garlic until just tender. Drain, remove onion, bay and garlic cloves, and return potatoes to the hot pot.

Mash potatoes with butter, cream, ricotta, nutmeg, salt and white pepper. Cover and keep warm in simmering water bath or serve immediately.