MASHED POTATO TIMBALES
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.
Provided by NurseJaney
Categories < 4 Hours
Time 1h30m
Yield 12 timbales, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in saucepan, cover with water, and bring to boil.
- Reduce heat, cover, and cook for 20 minutes, or til tender.
- Drain; mash potatoes with butter and onion until small lumps of potato remain.
- In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
- In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
- Fold all into potato mixture.
- Generously coat muffin tins (or small ramekins) with non-stick spray.
- 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 slightly browned.
- Cool on baking sheet for 15 minutes.
- Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.
Nutrition Facts : Calories 162.8, Fat 7.6, SaturatedFat 4.6, Cholesterol 22.9, Sodium 258, Carbohydrate 18.9, Fiber 2.2, Sugar 1.6, Protein 5.4
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