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.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 12 timbales

Ingredients

• 2 1⁄2 lbs potatoes, peeled and cubed
• 1  tablespoon butter
• 1  tablespoon onion, grated
• 8  ounces ricotta cheese
• 8  ounces 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 breadcrumbs

Directions

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.