Ingredients Jump to Instructions ↓

  1. 2 cups grated peeled potatoes, drained and squeezed dry

  2. 1 egg white, lightly beaten

  3. 1/4 teaspoon salt

  4. 1/8 teaspoon pepper

  5. 1/3 cup garlic-herb cheese spread Fresh dill sprigs

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups. Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely. Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature. Yield: 2 dozen.


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