Cheesy mashed potato medallions are a crispy-on-the-outside, creamy-on-the-inside potato treat—perfect as a side dish or snack. Here’s a simple way to make them:
Ingredients (for ~12 medallions)
- 2 cups mashed potatoes (leftover or freshly made)
- ½ cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 egg, lightly beaten
- ¼ cup all-purpose flour (plus extra for coating)
- Salt and pepper to taste
- Optional: garlic powder, paprika, chopped chives
- Oil or butter for frying
Instructions
- Mix the Base: In a bowl, combine mashed potatoes, shredded cheese, egg, flour, and seasonings until smooth.
- Shape the Medallions: Take a small handful of the mixture and flatten it into a round patty, about 2–3 inches wide and ½ inch thick. Lightly dust with flour.
- Heat the Pan: Warm a non-stick skillet with 2–3 tbsp of oil or butter over medium heat.
- Fry Until Golden: Cook the medallions 3–4 minutes per side, until golden brown and crispy. Lower heat if they brown too quickly.
- Drain & Serve: Remove from the skillet and place on paper towels to absorb excess oil. Serve hot with sour cream, ketchup, or a dipping sauce of your choice.
Tip: For extra cheesy pull, stuff a small cube of cheese in the center before shaping the medallions.
If you want, I can also give you a baked version that’s healthier but still crispy and cheesy—no frying needed. Do you want me to do that?
