Ingredients
2 cans (15 oz.) Libby's Whole White Potatoes, drained
2 tablespoons butter, softened
1/3 cup plain Greek Yogurt (or sour cream)
2 eggs, beaten
1 cup shredded cheddar cheese
1 tablespoon grated parmesan cheese
2 stalks scallions/green onion, chopped
2 teaspoons rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cans (15 oz.) Libby's Whole White Potatoes, drained
2 tablespoons butter, softened
1/3 cup plain Greek Yogurt (or sour cream)
2 eggs, beaten
1 cup shredded cheddar cheese
1 tablespoon grated parmesan cheese
2 stalks scallions/green onion, chopped
2 teaspoons rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat oven 425°F. Coat mini muffin tin with cooking spray.
2. In mixing bowl, mash potatoes and butter with fork. Add yogurt, eggs, cheese, scallions, rosemary, salt and pepper. Combine all together.
3. Spoon 2 tablespoons of potato mixture into each cup. Bake 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.
1. Preheat oven 425°F. Coat mini muffin tin with cooking spray.
2. In mixing bowl, mash potatoes and butter with fork. Add yogurt, eggs, cheese, scallions, rosemary, salt and pepper. Combine all together.
3. Spoon 2 tablespoons of potato mixture into each cup. Bake 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.
