Mashed Potato Timbales

By Vickie

Ingredients

• 2 1/2 lbs. potatoes, cubed and peeled
• 1 TBS. butter or stick margarine
• 1 TBS. grated onion
• 1 Carton (8 oz.) reduced-fat ricotta cheese
• 1 C (8 oz.) 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, drain, then mash potatoes with butter and onions until small lumps of potatoes remain. Set aside.
2. In mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl beat egg whites until frothy; fold in 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 until edges of potatoes are lightly browned. Cool for 15 min. Loosen timbales from sides of muffin cups; Invert onto a baking sheet to remove.

**Yields 12 servings.