Ricotta Mash Potatoes
- 5 Pounds Russet Potatoes, Peeled And Halved Lengthwise
- 1/2 Cup Ricotta Cheese
- 1 Egg Yolk
- 3/4 Cup Cream
- Salt And Freshly Ground Black Pepper To Taste
- 1 Pinch Cayenne Pepper, Or To Taste
- 1 Cup Butter, Cut Into Chunks
- Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
- Preheat oven to 425 degrees F.
- Whisk ricotta cheese in a mixing bowl until smooth. Stir egg yolk and milk into cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
- Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk ricotta cheese mixture into mashed potatoes.
- Spread mashed potatoes into a 9×13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
- Bake in the preheated oven until potatoes are heated through and top is golden brown, About 20 Minutes.
Vintage Green Bean Casserole
- 4 Pounds Fresh Green Beans, Trimmed And Cut Into 2-Inch Pieces
- 2 (10.75 Ounce) Cans Cream Of Mushroom Soup
- 1 Pound Sharp Cheddar Cheese, Grated
- 1 (6 Ounce) Can French-Fried Onions
- Preheat oven to 350 degrees F.
- Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
- Mix green beans and cream of mushroom soup together in a bowl; spread into an 9×13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.
- Bake in the preheated oven until cheese is melted and browned, about 30 minutes.