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  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 55 min

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Ingredients

For 6 Servings

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Directions

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  • 1 Place the potatoes in a large saucepan and cover with water.
  • 2 Bring to a boil.
  • 3 Reduce heat and cover and cook for 20-25 minutes or until tender.
  • 4 Drain and place potatoes in a large mixing bowl.
  • 5 Add the milk, butter and salt.
  • 6 Mash until light and fluffy.
  • 7 Fold in the sour cream, ricotta cheese, egg and onions.
  • 8 GENEROUSLY coat six muffin cups with nonstick cooking spray.
  • 9 Fill with potato mixture and smooth tops.
  • 10 Bake at 375 degrees for 20-25 minutes or until edges are lightly browned.
  • 11 Cool for 5 minutes.
  • 12 Carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.

Directions

View All Steps
1. Place the potatoes in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat and cover and cook for 20-25 minutes or until tender.
4. Drain and place potatoes in a large mixing bowl.
5. Add the milk, butter and salt.
6. Mash until light and fluffy.
7. Fold in the sour cream, ricotta cheese, egg and onions.
8. GENEROUSLY coat six muffin cups with nonstick cooking spray.
9. Fill with potato mixture and smooth tops.
10. Bake at 375 degrees for 20-25 minutes or until edges are lightly browned.
11. Cool for 5 minutes.
12. Carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.
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