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Mashed Potato Timbales
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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 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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |