Molded in muffin cups, these pretty individual servings of mashed potatoes will dress up any festive occasion.
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forMashed Potato Timbales
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
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
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
Reviewed Jan. 1, 2008
"mine came out a little dry and white, should I have added more butter?"
MY REVIEW
Reviewed Dec. 31, 2007
"Would like to know how to pare this dow for one to 2 people."
MY REVIEW
Reviewed Dec. 28, 2007
"how should I warm them up to serve and what about stoage?"
