Recipe by CoffeeB
O.K...everyone knows about my obsessions for muffins. This may be going a bit overboard, but hey it's muffin shaped. (I have changed the wording on the egg amount and adjusted accordingly.) Also, please note the previous reviewers difficulties in removing the muffins from the baking cups.
Top Review by StacyMD187373
Pretty good. I guesstimated on the pound of potatoes. Next time would just season them like we normally would and then add the sour cream/ricotta. I probably could've baked a little longer but rest of the supper was ready, so took them out a little early. I had no problem getting them out, but they did fall apart a little. I added some shredded cheese on top and mixed in some sauteed onion and garlic since I didn't have any green onion.
- 1 lb potato, peeled and quartered
- 2 tablespoons milk
- 1 tablespoon butter
- 1⁄4 teaspoon salt
- 1⁄3 cup sour cream
- 1⁄3 cup ricotta cheese
- 1 egg, beaten
- 3 green onions, finely chopped (optional)
Directions See How It's Made
- Place the potatoes in a large saucepan and cover with water.
- Bring to a boil.
- Reduce heat and cover and cook for 20-25 minutes or until tender.
- Drain and place potatoes in a large mixing bowl.
- Add the milk, butter and salt.
- Mash until light and fluffy.
- Fold in the sour cream, ricotta cheese, egg and onions.
- GENEROUSLY coat six muffin cups with nonstick cooking spray.
- Fill with potato mixture and smooth tops.
- Bake at 375 degrees for 20-25 minutes or until edges are lightly browned.
- Cool for 5 minutes.
- Carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.