How would using ricotta cheese in lieu of romano change the flavor garlic mashed potatoes?

Swapping ricotta cheese for romano in garlic mashed potatoes would result in a significantly different flavor profile:

* Romano: Provides a sharp, salty, and slightly nutty flavor, adding a savory depth to the potatoes. It also contributes a granular texture, adding slight chewiness.

* Ricotta: Brings a creamy, slightly tangy, and subtly sweet flavor. Its texture is smooth and soft, enhancing the overall creaminess of the mashed potatoes.

The Result:

Using ricotta instead of romano would create mashed potatoes that are:

* Less salty and savory

* More creamy and smooth

* Slightly tangy and sweet

* Less chewy

Overall:

The ricotta would make the mashed potatoes lighter and more delicate in flavor, losing the sharp, salty notes of romano. The texture would also be more smooth and creamy, with a less pronounced texture.

Additional Considerations:

* Ricotta's moisture content: It is important to adjust the amount of milk or cream added to the mashed potatoes to achieve the desired consistency. Ricotta is more watery than romano, so you may need to use less liquid.

* Seasoning: You might need to adjust the seasoning, adding more salt and pepper to compensate for the lack of romano's saltiness.

Ultimately, the flavor change depends on your preferences. While not a traditional substitution, ricotta can add a unique and delicious twist to garlic mashed potatoes.