Mashed Potato Timbales

Ingredients

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

Directions

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.

#mashed #potato #timbales #ricotta #sourcream #rosemary