Add potatoes, cover and steam until soft, 12 to 15 minutes.
Transfer to a medium bowl and mash until smooth (there should be about 1 1/2 cups).
Refrigerate until cold, about 1 hour.
Preheat oven to 450F.
Coat a large rimmed baking sheet with cooking spray.
Roll the mixture into balls, using a generous 1 tablespoon for each.
Whisk egg in a shallow dish.
Place panko in another shallow dish.
Dredge the potato balls in the egg and then in the panko, lightly coating all sides.
Transfer to the prepared baking sheet.
Coat all sides with cooking spray.
Bake until lightly browned and crispy, about 15 minutes.
Let cool for 10 minutes.
Top the balls evenly with the remaining 2 tablespoons yogurt and sprinkle with the remaining 2 tablespoons scallions.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
