4 medium potatoes
1/3-1/2 cup Ricotta cheese
splash of milk
chives to taste
salt, pepper and onion powder to taste

Clean, cube and boil potatoes until fork tender then drain well.

With mixer, mix potatoes until somewhat creamy (I like to leave some lumps).

Add Ricotta and continue mixing.

If needed, add a splash of milk to thin potatoes.

Add salt, pepper, chives and onion powder to taste.

Continue mixing till well blended.

Makes 2-3 servings.

Please note: these spuds are to be eaten with a meal NOT to be used as a nighttime carb (due to the Ricotta and the splash of milk).

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.