Sunday, October 27, 2013

Sunday Night Dinner - Ricotta Garlic Mashed Potatoes and Giant Meatball

Don't you wish the screen was scratch and sniff? 
I baked the giant meatballs in the over at 375° F for 40 minutes

Yukon Gold potatoes are my favorite to use for mashed, no milk in these - 3 tbs Ricotta and 2 tbs Sour Cream, lots of garlic, salt and cracked black pepper


  1. Looks delicious! :)
    You are a really wonderful cook.

    1. Thank you Rita, if I had more time, I'd cook more or at least try more recipes. I tend to go to the things that I don't need to use a recipe and that is comfort food.
      :) Natasha


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