New Year's Eve Potatoes Recipe
New Year's Eve Potatoes Recipe photo by Taste of Home

New Year's Eve Potatoes Recipe

Publisher Photo
I make this creamy mashed potato casserole in a 1-1/2 qt. baking dish. It's a terrific side dish for many entrees. —Antonia Witmayer, Las Vegas, Nevada
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1 pound potatoes, peeled and quartered
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 1/3 cup ricotta cheese
  • 2 tablespoons beaten egg
  • 3 green onions, finely chopped

Nutritional Facts

1 serving equals 136 calories, 6 g fat (4 g saturated fat), 42 mg cholesterol, 156 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. Place the potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and place potatoes in a large bowl. Add the milk, butter and salt; mash until light and fluffy. Fold in the sour cream, ricotta cheese, egg and onions.
  2. Generously coat six muffin cups with cooking spray. Fill with potato mixture; smooth tops. Bake at 375° for 20-25 minutes or until edges are lightly browned. Cool for 5 minutes. Carefully run a knife around the edge of each muffin cup; invert onto a baking sheet or serving platter. Yield: 6 servings.
Originally published as New Year's Eve Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p179

Nutritional Facts

1 serving equals 136 calories, 6 g fat (4 g saturated fat), 42 mg cholesterol, 156 mg sodium, 16 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for New Year's Eve Potatoes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Dec. 5, 2012

"Superb! I served this to my in-laws and family last Christmas and it was a complete hit."

MY REVIEW
Reviewed Dec. 22, 2008

"We tried these potatoes last year, except I didn't cook them in a muffin tin, I cooked them in a bundt pan and served with steamed vegetables in the middle. It sort of looked like a wreath as I garished it with parsley & 'round's of steamed red peppers. The potatoes were a hit so creamy & tasty...they really didn't need any gravy"

MY REVIEW
Reviewed Jan. 1, 2008

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