New Year's Eve Potatoes Recipe

5 1 2
New Year's Eve Potatoes Recipe
New Year's Eve Potatoes Recipe photo by Taste of Home
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New Year's Eve Potatoes Recipe

Read Reviews
5 1 2
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
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.

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

Directions

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.
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 each: 136 calories, 6g fat (4g saturated fat), 42mg cholesterol, 156mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  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

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Reviews forNew Year's Eve Potatoes

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maggieneb User ID: 1277958 76499
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"

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