2 onions, grated
4 tablespoons margarine
2 tablespoons, chopped dill
½ tablespoon salt
3 tablespoons potato starch
2 cups plain yogurt or vanilla yogurt
Peel, slice and cook the potatoes in boiling for about 20 minutes. Drain water.
Heat the margarine in a sauté pan and cook the onions until golden.
Mash the potatoes and mix with all the remaining ingredients. Make sure the margarine in which the onions were sautéed is incorporated in the mixture.
Grease a 12- muffin tin and heat in a preheated oven for 5 minutes.
Divide the potato mixture between the muffin cups and bake at 325° for 45 minutes or until golden brown.