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Potato – Ricotta – Puree

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Ingredients for 2 servings:

  • 500 g potatoes, floury
  • 125 ml milk
  • 3 tbsp olive oil
  • Nutmeg, grated
  • 50 g ricotta
  • pepper
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a great side dish

Peel and quarter the potatoes, and cook in boiling salted water. Briefly bring the milk to a boil with 2 tablespoons of olive oil, season with salt, pepper, and nutmeg. Drain the potatoes and mash them finely. Pour in the hot olive oil milk, add 40g of ricotta, and mix well. Drizzle with 1 tablespoon of olive oil and sprinkle with 10g of ricotta and pepper. Serve well with pan-fried or grilled meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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