Smashed Potatoes with Ricotta, Poached Garlic, and Basil

Hints

1. Instead of boiling the potatoes (mashed potatoes) I steam them skin-on in the microwave, using a flexible rubber steamer made for microwaves, set in a covered glass dish.
2. Smashed Potatoes are really versatile. They can be made with new or russet potatoes, cooked with skin on or off, fried with a crisp bottom and top crust, slightly creamed to hold pulled pork, reheated for breakfast, served with a poached egg and salsa, etc.; the possibilities are almost endless.

Ingredients

3# White or red skinned spring new potatoes, washed but not peeled
1/2 cup part skim ricotta cheese processed into a smooth puree
2 cloves garlic softened in 1/4 cup milk
2 tbs fresh basil
1/2 cup + 2 tbs grated Parmesan cheese
Salt and freshly ground pepper to taste

Procedure

1. Cut potatoes into quarters and steam until they are just easily pierced with a fork (6-8 minutes on high power in microwave or 15+ minutes in stove top steamer). Drain and transfer to a large mixing bowl.
2. Using a pastry blender or potato masher “smash” the potatoes until there are small chunks in an almost mashed base.
   

   Potatoes with Pastry Blender

3. Mix all ingredients except 2 tbs. Parmesan with finished Smashed Potatoes. Heat in microwave or ovenproof dish sprinkle with remaining 2 tbs. Parmesan.
4. Add salt and pepper to taste. Serve immediately.