Mashed Potato Timbales

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Mashed Potato Timbales

 

2 1/2 pounds potatoes, peeled and cubed

1 tablespoon butter or stick margarine

1 tablespoon grated onion

1 carton (8 ounces) reduced-fat ricotta cheese

1 cup (8 ounces) reduced-fat sour cream

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

2 egg whites

2 tablespoons dry bread crumbs

 

 

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat;

cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with

butter and onion until small lumps of potato remain; set aside.

 

 

In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary

and pepper until smooth. In a small bowl, beat egg whites until frothy; fold

into cheese mixture. Fold into potato mixture.

 

 

Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups

with bread crumbs. Fill with potato mixture; smooth tops.

 

 

Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes

are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin

cups; invert onto a baking sheet to remove.