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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I make this creamy mashed potato casserole in a 1-1/2 qt. baking dish. It's a terrific side dish for many entrees. Antonia Witmayer, Las Vegas, Nevada Ingredients:
1 pound potatoes, peeled and quartered |
2 tablespoons milk |
1 tablespoon butter |
1/4 teaspoon salt |
1/3 cup sour cream |
1/3 cup ricotta cheese |
2 tablespoons beaten egg |
3 green onions, finely chopped |
Directions:
1. 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.
2. 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.
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