Rosemary Scallion Potato Puffs
These savory, golden rosemary scallion potato puffs mix canned white potatoes with protein-rich Greek yogurt and fresh eggs. After folding in sharp cheese, fragrant rosemary, and sliced scallions, they bake up light, airy, and full of rich herb flavor. Perfect as an side dish or party appetizer, they deliver gourmet taste with minimal prep work.
SERVINGS
6
PREP TIME
5 Min
COOK TIME
25 Min
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
1/2 cup shredded cheddar cheese
1/2 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
1/2 cup shredded cheddar cheese
1/2 tablespoon grated parmesan cheese
2 stalks scallions/green onion, chopped
2 teaspoons rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Preheat oven 425°F. Coat muffin tin with cooking spray.
- In mixing bowl, mash potatoes with butter. Add yogurt, eggs, cheese, scallions, rosemary, salt and pepper. Combine all together.
- Spoon mixture evening 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.
- Preheat oven 425°F. Coat muffin tin with cooking spray.
- In mixing bowl, mash potatoes with butter. Add yogurt, eggs, cheese, scallions, rosemary, salt and pepper. Combine all together.
- Spoon mixture evening 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.
