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Garlic Smashed Potatoes




Source of Recipe


CF Maggie

4 large Idaho or Yukon Gold potatoes, peeled and cubed
Salt
1 tablespoons extra-virgin olive oil
2 tablespoons butter
4 cloves garlic, chopped, divided 1 cup ricotta cheese
1/2 cup milk
1 cup Ricotta Cheese
1 cup shredded or grated Parmigiano-Reggiano or Romano

Cook potatoes until tender, about 15 minutes.

In a small pan over medium low heat add olive oil. Once heated add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes and reserve.

Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season with salt and pepper.