These timbales are a refreshing and elegant change from the usual mashed potatoes. Reduced fat ricotta and sour cream keep them rich and creamy while sparing you too much dinnertime guilt.

ingredients

  • 2 1/2 pounds potatoes, peeled and cubed
  • 1 tablespoon butter or stick margarine
  • 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 to 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 to 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.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6692

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