Creamy Chunky Ricotta Mashed Potatoes

• 5 pounds Baby Yukon Gold Potatoes
• 3 cloves Garlic
• 4 Tablespoons Butter
• 1/2 cups Milk
• 8 ounces, weight Ricotta Cheese
• 1/2 cups Freshly Grated Parmesan Cheese
• 1/4 cups Fresh Parsley, Chopped
• 2 Tablespoons Fresh Dill, Chopped
• Salt And Pepper, to taste

1. Boil potatoes and garlic cloves in a large pot of salted water on high until potatoes are done (a knife should slide easily through the center of the largest potato). Drain well, turn heat down to low, and return potatoes to pot.
2. Add butter and milk to hot drained potatoes. Smash with a potato masher to desired consistency. I like mine fairly chunky.
3. Add ricotta cheese, parmesan cheese, herbs, and salt and pepper to taste. Mix well and heat through before serving.

potatoes, garlic, butter, milk, ricotta cheese, freshly grated parmesan cheese, ubc, fresh dill, salt

Taken from tastykitchen.com/recipes/sidedishes/creamy-chunky-ricotta-mashed-potatoes/ (may not work)