New Year’s Potatoes

1 lb. potatoes, peeled and quartered
2 Tbsp. milk
1 Tbsp. butter
1/4 tsp. salt
1/3 c. sour cream
1/3 c. Ricotta cheese
2 Tbsp. beaten egg
3 green onions, finely chopped

Place potatoes in 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 large mixing bowl. Add milk, butter and salt; mash until light and fluffy. Fold in sour cream, Ricotta cheese, egg and onions. Generously coat six muffin cups with nonstick cooking spray. Fill with potato mixture; smooth tops. Bake at 375° for 20-25 minutes or until edges are lightly browned. Cool for five minutes. Carefully run a knife around edge of each muffin cup; invert onto a baking sheet or serving platter. Makes six servings.

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