Mashed Potato Timbales Recipe

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Mashed Potato Timbales Recipe
Mashed Potato Timbales Recipe photo by Taste of Home
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Mashed Potato Timbales Recipe

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Publisher Photo
Molded in muffin cups, these pretty individual servings of mashed potatoes will dress up any festive occasion.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling

Ingredients

  • 2-1/2 pounds potatoes, peeled and cubed
  • 1 tablespoon butter
  • 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

Directions

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 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.
Originally published as Mashed Potato Timbales in Light & Tasty December/January 2002, p16

Nutritional Facts

1 each: 153 calories, 6g fat (5g saturated fat), 23mg cholesterol, 319mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 reduced-fat milk, 1/2 fat.

  • 2-1/2 pounds potatoes, peeled and cubed
  • 1 tablespoon butter
  • 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
  1. 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.
  2. In a 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.
  3. Generously coat muffin cups with cooking spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.
  4. 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.
Originally published as Mashed Potato Timbales in Light & Tasty December/January 2002, p16

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Reviews forMashed Potato Timbales

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ConnieK User ID: 282614 52266
Reviewed Jul. 6, 2012

"Loved these. What a different way to have mashed potatoes. I stored leftovers in the fridge and reheated in the microwave. They were a little softer than right from the oven but still tasted very good."

MY REVIEW
Carol39110 User ID: 1932804 118151
Reviewed Nov. 11, 2011

"My entire family loves these. They can turn out a little grainy sometimes, but that may be the potato."

MY REVIEW
ballofoil User ID: 951175 34340
Reviewed Jan. 1, 2008

"mine came out a little dry and white, should I have added more butter?"

MY REVIEW
anonymous User ID: 5520322 204637
Reviewed Dec. 31, 2007

"Would like to know how to pare this dow for one to 2 people."

MY REVIEW
anonymous User ID: 5520322 39726
Reviewed Dec. 28, 2007

"how should I warm them up to serve and what about stoage?"

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