Mashed Potato Timbales

READY IN: 1hr 30mins
Recipe by NurseJaney

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.

Top Review by Jen T

These made a lovely surprise for our dinner served along with sausages, peas, and caramelised red onions. I would certainly serve these to guests. I do feel they need a gravy or sauce with them though as I found them a little dry but that could have been because of the potatoes I used. I plan to have them again soon with a mushroom sauce like Baby Kato. I made half the recipe and made into 3 Ramekins. They came out beautifully. Thanks for such a great dish fit for company. Made for NZ/Aus swap May 2011

Ingredients Nutrition


  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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