Mashed Potato Timbales

By Vickie

This is a recipe that I found in a Light & Tasty magazine as an insert. I made these for a dinner party and they were easy and tasty. I have condensed the directions, assuming some things are just assumed.

Ingredients

• 2 1/2 lbs. potatoes, peeled and cubed
• 1 TBS. butter or stick margarine
• 1 TBS. grated onion
• 1 carton (8oz) reduced -fat ricotta cheese
• 1 C (8oz) reduced-fat sour cream
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. dried rosemary, crushed
• 1/4 tsp. pepper
• 2 egg whites
• 2 TBS. dry bread crumbs

Preparation

Step 1

1. Boil and mash potatoes with butter and onion until small lumps of potato remain; set aside. Beat ricotta cheese, sour cream, salt, garlic powder, rosemary, and pepper until smooth.
2. Beat egg whites until frothy; Fold into cheese mixture. Fold into potato mixture.
3. Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bake uncovered at 425 for 27-30 min. or unilt edges of potatoes are lightly browned. Cool for 15 min. Loosen timbales from sides of muffin cups; invert onto baking sheet to remove. Yield 12 timbales.