Ingredients
Instructions
- 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.