6 Cup, diced Red Potatoes
1 Tbsp Parsley
3 Cloves, minced Garlic
1 Tsp Salt
1 Stick Butter
1 Cup Ricotta Cheese
1/4 Cup Sour Cream
Cut potatoes into chunks.
You may leave peel on or remove if desired.
Place potatoes in a large pot and cover with water.
Bring to a boil and cook until fork tender tender, about 15-25 minutes.
Place in a large mixing bowl, or in a stand mixer.
Add remaining ingredients to hot potatoes.
Whip with hand mixer or stand mixer until all ingredients are combined and you have a creamy texture.
Add more sour cream for thinners potatoes and less for a thicker consistency.
Recipe inspired by: https://thefrontporchgourmet.