Ingredients:
1 1/2 pounds potatoes, peeled and cubed
8 ounces ricotta cheese
8 ounces sour cream
2 egg whites
1 tbsp butter
1 tbsp grated onion
2 tbsp dry breadcrumbs
1 tsp salt
1 tsp garlic powder
1/2 tsp dried rosemsry, crushed
1/4 tsp pepper
[Source: Cooking]
How To make:
1. Preheat oven to 42F degrees.
2. In panc filled with water, place the potatoes. Bring to a boil. Cook until soft. Then drain.
3. Mash the potatoes, mix it with butter and shallots. Create until smooth, set aside.
4. In another bowl, combine ricotta cheese, sour cream, bawnag white powder, rosemary and pepper. Stir well.
5. Beat the egg whites dlam small bowl until frothy. After that, mix in the cheese mixture, then fold into potato mixture.
6. Grease a muffin pan with nonstick spary. Sprinkle muffin pan with breadcrumbs.
7. Fill the batter into the muffin pan until full.
8. Bake in preheated oven for 30 minutes.
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