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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.

Printed from tasteofhome.com Oct 11, 2008

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Mashed Potato Timbales cont.

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 cooking
spray; evenly sprinkle muffin cups with bread crumbs. Fill with
potato mixture; smooth tops. Bake, uncovered, at 425° for 27-30
minutes or until edges of potatoes are lightly browned. Cool for 15
minutes. Loosen timbales from sides of muffins cups; invert onto a
baking sheet to remove.

Yield: 12 servings.