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Easy
By Lucy Madden
Published 2015
Fresh ricotta has a bland taste that comes into its own cooked in conjunction with more defined flavours.
Reserve the potatoes in cold salted water. Melt the butter and sauté the mushrooms with the garlic until just turning colour. Do not overcook. Drain the mushrooms, reserving the liquid.
With a fork, mash the two cheeses together. Drain the potatoes and dry them well.
Butter a