Molded in muffin cups, these pretty individual servings of mashed potatoes will dress up any festive occasion.

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Recipe Summary test

prep:
40 mins
cook:
30 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 butter and onion until small lumps of potato remain; set aside. In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.

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  • 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.

Tips

Nutritional Analysis: One serving (1 each) equals 153 calories, 6 g fat (5 g saturated fat), 23 mg cholesterol, 319 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 reduced-fat milk, 1/2 fat.

Nutrition Facts

143 calories; protein 5.5g; carbohydrates 19.5g; fat 5g; cholesterol 16.3mg; sodium 224.1mg. Full Nutrition
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Reviews (11)

Rating: 3 stars
08/25/2009
I found the potatos to be very dry after baking them. So the second time around I omitted the bread crumbs and added 2 whole eggs and more sour cream and ricotta. Read More
(9)
Rating: 3 stars
10/18/2010
I've made this twice now, and both times have been left unimpressed. My family and I weren't crazy about the bread crumbs the first time around. We didn't think they added anything to it, except a gritty texture and saltiness, so the second time I left them out. The second time I added some chopped scallions and a variety of additional herbs to it, but that still didn't improve these at all. They just taste like mashed potatoes no matter what I do to them. And neither time did they ever "set up" the way they should have - they were mushy, so they may as well have been mashed potatoes, for all the prep and baking time that went into them. I tried...but I think I am scrapping this recipe. Read More
(8)
Rating: 5 stars
11/24/2009
I loved this recipe! very time consuming but once i got the hang of it, i was able to make it much faster. I probably didnt follow the full measurements but the ingredients list and the way to mix things gives it a very rich and cheesy taste. I used lots of cheese and I baked until the top of potatoes were golden. The bread crums in the bottom were delicious. I also cut up garlic and put a peace in each one, I love the taste of roasted garlic and potatoes. This is the best mashed potatoes recipe by far. It was hard to take the muffins out but I did not use the nonstick oil, however I tried casserole style and it was not the same concentrated deliciousness. I will be trying this again for thanksgiving Read More
(5)
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Rating: 4 stars
06/24/2009
I found they taste really yummy, but they did not come out of the muffin cups at all. I greased it quite well too. Next time I am just going to cook it casserole style in a big dish. Read More
(3)
Rating: 4 stars
04/27/2008
I love rosemary so I loved these potatoes. I did, as the other reviewer suggested, make these ahead and froze them. This works just fine, but it's important to note that they won't hold their cute shape while reheating. Still, I really like putting them into my Bento lunches. Read More
(2)
Rating: 3 stars
12/29/2007
I think this will be a great dish to prepare in advance and store in the freezer. I found them to be a little bland overall but a good base recipes. We tried some with crumbled bacon. I think we will try different mixins and have success with that. Read More
(2)
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Rating: 5 stars
08/13/2012
My family and I really liked these! Some people said in their review that it is time consuming, but it really isn't if you only count the "active" time. Maybe ten minutes to cut the potatoes, another ten to mix the ingredients and pour into the muffin cups. My husband said that he thought they would be good for a brunch sometime instead of hashbrowns or some other kind of potato so we might try that idea. My one year old loooved these. They didn't keep their shape real well when we got them out of the muffin tin, but I just used a large spoon and scooped them out and they were fine. A different and interesting way to serve potatoes! Read More
(1)
Rating: 1 stars
07/18/2012
flat out sucked way to dry Read More