All Recipes
Holiday Favorites
Kid Approved
Party Picks
Sunday Brunch
Sliced White Potatoes, 15 Oz.

Featured Ingredient:

Sliced White Potatoes, 15 Oz.

Potatoes are grown in all 50 states of the USA and in about 125 countries throughout the world.

Learn More

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.