INGREDIENTS PER 2 PEOPLE
potatoes, 5,3 oz
butter, 1 tbsp
milk, 100 ml
ricotta, 120 gr
fresh basil, 2 leaves
Boil the potatoes with their skin. Peel and mash until you have a puree.
In a pot, over low heat, place the softened butter and the potatoes and mix well, add slowly the milk, salt and pepper. Mix all ingredients until you have a smooth paste without lumps.
Remove from heat and add the egg, ricotta cheese and the chopped leaves of basil.
Preheat oven at 356°. Prepare a baking pan with high sides, pour the cream into the cups and dip them into the pan, where you put some water for cooking in the oven.
Bake for 25 minutes and serve warm.
Thanks to: Cooking With Julia