Rosemary Scallion Potato Puffs
Recipe By Deanna Segrave-Daly, RD
Who knew a humble can of sliced potatoes could be transformed into irresistible party appetizers? Serve these savory, creamy puffs at your next game day gathering or as an after-school snack using your favorite shredded cheese.
Makes 24 puffs
Preheat oven to 425o F.
In a medium pot, heat 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 a 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.