1. Preheat your oven to 375°F (190°C). Prepare a medium-sized baking dish by lightly greasing it with butter.
2. Place the peeled and chopped potatoes into a large pot and cover them with cold water. Add a pinch of salt.
3. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.
4. While potatoes cook, gently warm the milk or cream with the minced garlic in a small saucepan over low heat. This helps infuse the garlic flavor without overpowering the dish.
5. Drain the potatoes well and return them to the pot. Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
6. Slowly stir in the warm milk and garlic mixture, softened butter, and ricotta cheese. Mix gently but thoroughly until the potatoes are creamy and fluffy.
7. Season with salt and freshly ground black pepper to taste. This is where you can pause and taste—a habit Mama Lou always emphasized. Seasoning is everything.
8. Transfer the mashed potatoes into the prepared baking dish, smoothing the top with a spatula.
9. Sprinkle the grated Parmesan evenly over the surface. This will create a golden, savory crust when baked.
10. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and lightly browned.
11. Remove from oven and let it rest for 5 minutes before serving. Garnish with chopped fresh chives or parsley for a pop of color and freshness.

One tip I learned from Mama Lou is not to rush the resting period after baking. It lets the flavors meld, and the texture settles so your first bite isn’t too hot but perfectly creamy.