Rinse your potatoes and pat dry. Using a fork, poke a few holes in your potatoes to create a vent. Place in a microwavable safe dish.
Cook your potatoes in the microwave, if you have a "potato" setting, use it. The microwave will weigh and time the potatoes to cook until perfectly soft and fluffy. If you do not have the "potato" setting, cook for about 11 minutes until you can poke a fork through and it falls off easily.
While still piping hot but cool enough to handle, cut your potatoes into chunks and put them in a bowl, with the butter, cream and salt. Start to mash. As the potato skins start to peel off naturally, you can remove any big pieces if you wish.
As you continue to mash, add in the ricotta cheese. Stir until you reach your perfect mashed potato consistency.