FOFF Mashed Potato Muffins

This week in Carla Vavala’s book Fusion of Food and Friends, there is a terrific recipe for flourless potato muffins.  They are light, moist, and savory.  With a hot bowl of soup – PERFECT!

Makes 12 muffins

• 2 1/2 lbs. potatoes, peeled and cubed *I used a shortcut by putting the whole potatoes in the microwave until cooked soft (about 8 –10 min. on high for medium white potatoes), allowing to cool, peeling then mashing.
• 1 TBS butter (or your favorite healthy fat)
• 2 TBS grated onion *I chopped a Vidalia in small pieces and added to the mashed potato.
• 8 oz. Part skim ricotta cheese
• 8 oz. low fat sour cream
• 1 tsp. salt
• 1 tsp. minced garlic (or used garlic powder)
• 3/4 tsp. dried rosemary *I used 1 TBS fresh minced rosemary. Fresh over dried makes such a difference.
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 2 egg whites
• 2 TBS breadcrumbs

Preheat the oven to 425 F.

If you don’t want to microwave the potatoes to cook, bring a pot of water to a boil, add the potatoes and cook until done, about 20 minutes.  Drain and put back into the pot to mash with the butter and onion. You want to see small lumps in the potatoes.   In other words, don’t try to make them creamy.  Set aside.

In a large bowl, beat the ricotta, sour cream, salt, garlic, rosemary, pepper, and paprika. 

In another bowl, beat the whites until they are frothy and fold into ricotta mixture.  Then fold all this into the mashed potatoes.

Coat muffin tins with cooking spray.  Put a little bit of the bread crumbs on the bottom of each muffin cup.  Fill evenly with potato mixture.  Smooth the tops.

Bake for 25 –30 minutes. Enjoy!

We enjoyed these muffins with a hot, smoking bowl of light clam chowder.  So good!

Have you ever tried a recipe for flourless muffins?  Do you have one you can share?  If so, please share in the comments.