Ingredients
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5 lbs russet potatoes, peeled and cut into chunks
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1 small white onion, coarsely chopped
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2 tablespoons butter
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3/4 cup milk
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8 ounces part-skim ricotta cheese
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3/4-1 teaspoon dried dill weed, double if using fresh
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1/2-1 teaspoon salt
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1/4 teaspoon pepper
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1/4-1/2 teaspoon garlic powder
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2 -3 tablespoons butter, melted
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paprika
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4 ounces gouda cheese, shredded (can use smoked Gouda for a extra kick)
Instructions
- Preheat oven to 350°F Lightly grease/spray a 13" x 9" baking dish; set aside.
- In a large pot, boil potato chunks and chopped onion in salted water until tender. Drain and return to empty pot.
- Add butter and milk and mash.
- Add Gouda, ricotta, dill weed, salt, pepper and garlic powder and continue to mash to desired consistency.
- Pour mashed mixture into the prepared baking dish.
- Evenly drizzle the melted butter over top.
- Evenly sprinkle with paprika.
- Bake at 350°F, uncovered for 25-30 minutes or until just starting to lightly brown.