Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds potatoes, peeled and cubed

  2. 1 tablespoon butter or stick margarine

  3. 1 tablespoon grated onion

  4. 1 carton (8 ounces) reduced-fat ricotta cheese

  5. 1 cup (8 ounces) reduced-fat sour cream

  6. 1 teaspoon salt

  7. 1 teaspoon garlic powder

  8. 1/2 teaspoon dried rosemary , crushed

  9. 1/4 teaspoon pepper

  10. 2 egg whites

  11. 2 tablespoons dry bread crumbs

Instructions Jump to Ingredients ↑

  1. 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 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 into cheese mixture. Fold into potato mixture. Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove. Special Offer: Take advantage of a special offer for guests and subscribe today to Taste of Home magazine! Click for details .


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