Every year at the holidays we make a ton of mashed potatoes. Mostly because we love potatoes, but they seem to go quickly. But since we make a 10 lb bag worth of potatoes, we usually have a ton of left overs. There are different things you can do with them, and I just hate throwing them out. When I made this recipe I had though originally of making potato pancakes, but wanted something that would go well as a side for meatloaf.
These are extremely easy to make, and of course they’re gluten free! We only use butter and milk in our mashed potato recipe, but additional ingredients could only add to this! You can customize this recipe as much as you want, and add in things like green onion, bacon or anything else.
What you need – a 6 cup muffin tin. I used the Nonstick Muffin Pan, 6 Cup Good Cook sent me, it was perfect for the size of the medallions and provided the perfect portion size of these medallions.
Ingredients:
- Olive Oil
- 2 cups left over Mashed Potatoes
- 1/2 Tbsp Garlic paste
- 1/2 cup Parmesan Cheese
- 1/2 cup Cheese of your choice – I used Italian 5 cheese blend.
Directions:
- Preheat your oven to 350 degrees
- With a piece of paper towel, lightly grease the inside of each of your muffin tins with your olive oil.
- In a medium bowl mix together your potatoes, garlic paste and Parmesan cheese. Mix until smooth.
- Spoon your potato mixture into muffin tins. Using the back of your spoon or your fingers and push the potatoes in to the tin giving it a smooth top and making sure they are evenly distributed.
- Top with the cheese of your type.
- Bake for 45 minutes until the sides are crisp and the cheese on top is browned.
- Carefully remove with a spoon and serve with your favorite main course!
Still not sure what to do with your left overs? Check out 101 Leftover Recipes on the Good Cook blog!
[amd-yrecipe-recipe:249]
Find Good Cook Online:
|
|
