by Cheryl Cruz

Created on: June 22, 2008   Last Updated: December 11, 2011

Mashed Potato Timbales

Ingredients:

21/2 pounds potatoes, peeled and cubed
1 tablespoon butter or margarine
1 tablespoon grated onion
1 bowl (8 ounces) sour cream
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 egg whites
2 tablespoons dried bread crumbs

Preheat oven to 425 degrees. Generously coat muffin cups with nonstick cooking spray. Place potatoes in saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook 20 to 25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain. Set aside.

In mixing bowl, beat ricotta cheese, sour cream, garlic powder, rosemary, salt, and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potatoes.

Sprinkle prepared muffin cups evenly with bread crumbs. Fill with potato mixture and smooth tops. Bake 27 to 30 minutes, or until edges of potatoes are lightly browned. Cool 15 minutes.

Loosen timbales from sides of muffin cups and invert on baking sheet to remove. Makes 1 dozen.

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