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Mashed Potato Timbales

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“Long ago, when we were in a "Gourmet Group", I served something very similar to this, only it had another layer of something. I recall it was green, but not the veggie nor the prep. This serves well with almost any meat, and being self-contained, stays attractive on the plate. Low fat ricotta and sour cream can be substituted.”
READY IN:
1hr 30mins
SERVES:
12
YIELD:
12 timbales
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes in saucepan, cover with water, and bring to boil.
  2. Reduce heat, cover, and cook for 20 minutes, or til tender.
  3. Drain; mash potatoes with butter and onion until small lumps of potato remain.
  4. In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
  5. In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
  6. Fold all into potato mixture.
  7. Generously coat muffin tins (or small ramekins) with non-stick spray.
  8. Sprinkle muffin cups with bread crumbs.
  9. Fill with potato mixture, smooth tops.
  10. Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
  11. Cool on baking sheet for 15 minutes.
  12. Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.

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