Rosemary Scallion Potato Puffs
Description
Recipe by Deanna Segrave-Daly, RD
Makes 24 puffs
Ingredients
2
can
(15 oz.) Libby’s® Sliced White Potatoes
(drained)
1
tbsp
unsalted butter
1⁄3
c
nonfat plain Greek yogurt
2
eggs
(whisked)
3⁄4
c
shredded extra-sharp cheddar or monterey jack cheese
1
tbsp
grated parmesan cheese
2
tbsp
chopped scallions (both green and white parts)
2
tsp
finely chopped fresh rosemary (or ¾ tsp dried rosemary)
1⁄4
tsp
salt
1⁄4
tsp
black pepper
Instructions
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.
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