Memories of childhood have lots to do with mashed potatoes. If I did not feel well, I got mashed potatoes and I felt better or so I told myself. I don’t have strong memories of food and my childhood but oh how I remember potatoes. I still like almost any kind of potato but it is the mashed that bring back the memories.
I guess, I sat on the sofa and ate them, when unwell. I can picture cuddling on one end of the sofa with a bowl in my hand, filled with those wonderful potatoes.
So, here I am remembering and making mashed potato timbales. These are light and tender.
2 1/2 pounds potatoes, peeled and cubed
1 tablespoon margarine
1 tablespoon grated onion
8 ounces reduced-fat ricotta cheese
1 cup reduced-fat sour cream
1/8 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons taco crumbs
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain.
Mash potatoes with margarine and onion until small lumps of potato remain; set aside.
In a mixing bowl, beat ricotta cheese, sour cream, 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 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffins cups; invert onto a baking sheet to remove.
Some Other Potato Posts
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