Rosemary Scallion Potato Puffs
Elevate your appetizer spread with these savory Rosemary Scallion Potato Puffs, featuring fluffy potatoes, fragrant rosemary, and crisp scallions. Made with Libby’s Whole White Potatoes, each bite-sized puff is packed with flavor and baked to golden perfection. Ideal for entertaining or snacking, these puffs are sure to impress at any gathering.
Recipe by Deanna Segrave-Daly, RD
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 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.
