New Year’s Eve Potatoes
Total TimePrep: 35 min. Bake: 20 min.
- 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
- 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.
Nutrition Facts1 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.
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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