Puree di Patate Con Ricotta (Ricotta Mashed Potatoes)
adapted from Feb 2017 issue of Fra Noi

2 lb Yukon Gold Potatoes
2 tsp salt (divided)
1 1/2 cups fresh buffalo ricotta
1/2 cup whole milk
3 tbsp butter
1/2 tsp ground black pepper

Peel the potatoes and cut them into 1 inch pieces. Boil them with water to cover, adding 1 tsp of the salt. The potatoes should be tender in about 15 minutes. Drain well and return to the pot. Mash with a potato masher. Blend in the ricotta, milk, butter and remaining salt.