Rosemary Scallion Potato Puffs


Recipe by Deanna Segrave-Daly, RD

Makes 24 puffs


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

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.