Directions:
- Place the potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and place potatoes in a large bowl. Add the milk, butter and salt; mash until light and fluffy. Fold in the sour cream, ricotta cheese, egg and onions.
- Generously coat six muffin cups with cooking spray. Fill with potato mixture; smooth tops. Bake at 375° for 20-25 minutes or until edges are lightly browned. Cool for 5 minutes. Carefully run a knife around the edge of each muffin cup; invert onto a baking sheet or serving platter. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.57 Kcal (559 kJ) | ||
| Calories from fat | 50.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 9% | |
|---|---|---|---|
| Cholesterol | 35.37mg | 12% | |
| Sodium | 169.31mg | 7% | |
| Potassium | 320.83mg | 7% | |
| Total Carbs | 17.07g | 6% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 4.4g | 9% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.9mg | 5% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 110.8 Kcal (464 kJ) | ||
| Calories from fat | 41.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 9% | |
|---|---|---|---|
| Cholesterol | 29.34mg | 12% | |
| Sodium | 140.44mg | 7% | |
| Potassium | 266.13mg | 7% | |
| Total Carbs | 14.16g | 6% | |
| Sugars | 2.97g | 14% | |
| Dietary Fiber | 1.98g | 10% | |
| Protein | 3.65g | 9% | |
| Vitamin C | 2mg | 4% | |
| Vitamin A | 0.6mg | 26% | |
| Iron | 0.8mg | 5% | |
| Calcium | 67.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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