Rosemary Scallion Potato Puffs
Recipe by Deanna Segrave-Daly, RD
Makes 24 puffs
Preheat oven to 425 degrees F.
In medium pot, heat Libby’s® Sliced White Potatoes and butter for about 5 minutes (until butter has melted and potatoes mash easily with a fork.) Remove from heat.
Add Greek yogurt and mash ingredients together with a potato masher. Add eggs and mix well with wooden spoon. Add cheese, scallions, rosemary, salt and pepper.
Coat mini muffin tin with cooking spray. Spoon in 2 tablespoons of potato mixture into each cup.
Bake for 25 minutes or until edges are golden-brown. Remove from oven and cool in tin on a rack for 15 minutes. Gently remove potato puffs from tin and serve immediately.