This recipe was created to accompany <epi:recipelink id="14115">Rib-eye Steaks with Arugula Oil</epi:recipelink>.

　　

Ingredients

Serves 4

　　2 pounds boiling potatoes

　　2/3 cup milk

　　5 tablespoons unsalted butter

　　2/3 cup ricotta

　　

Step 1

In a saucepan cover potatoes with cold water by 1 inch and simmer until very tender, about 45 minutes.

　　

Step 2

While potatoes are cooking, in a small saucepan heat milk and butter over moderately low heat, stirring, until butter is melted and keep warm.

　　

Step 3

In a colander drain potatoes well. Force potatoes through a ricer or medium disk of a food mill back into pan and stir in milk mixture. Fold in ricotta and salt and pepper to taste and keep potatoes warm.