Mashed Potato Timbales


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

Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hrs 10 mins
12 servings


  • 2 ½ pounds potatoes, peeled and cubed

  • 1 tablespoon butter or stick margarine

  • 1 tablespoon grated onion

  • 8 ounces reduced-fat ricotta cheese

  • 1 cup reduced-fat sour cream

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • ½ teaspoon dried rosemary, crushed

  • ¼ teaspoon pepper

  • 2 egg whites

  • 2 tablespoons dry bread crumbs


  1. 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.

  2. 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.


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.