Mashed Potato Timbales - cooking recipe

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

Preparation

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.