homemade crispy tater tots
Enjoy as a side dish or a snack. Be sure to include some ketchup for dipping.
Ingredients
- 3 cups mashed potatoes, chilled (760 grams)
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1 large egg, lightly beaten
- 1/4 cup finely chopped scallions, green part
- 1/2 cup unbleached all-purpose flour (may need more)
- 1 cup breadcrumbs
- peanut oil, for pan frying (or coconut oil)
- coarse kosher salt & freshly ground black pepper, for finishing
Instructions
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In a large mixing bowl, add the mashed potatoes, cheese, egg & chopped scallions. Using a potato masher, combine ingredients until well mixed. Gradually add the flour and continue mixing until the mixture can hold a shape. If the potatoes are still too loose to hold a shape, add extra flour a tablespoon at a time.
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Place breadcrumbs in a shallow dish. Using a small scooper or spoon, take the equivalent of a generous tablespoonful of potato mixture and form it into a small log or patty. Dredge all sides of each formed log or patty in the breadcrumbs and set aside on a tray.
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Heat a large non-stick skillet over medium heat with about an inch of oil. Once the oil reaches 350°F, add several logs or patties in a single layer (without crowding) and sauté for about 3 to 4 minutes until golden brown. Continuously turn them to promote even browning. Repeat with the remaining formed potatoes, adding more oil if needed.
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Transfer the tater tots to a tray lined with paper towels. Sprinkle with salt & pepper to taste. Serve immediately.
Recipe Notes
No Leftover Mashed Potatoes? Peel and cut about 2 pounds of russet or Yukon gold potatoes into 1-inch cubes. Place them in a large pot and cover with water. Add 1 tablespoon of salt. Cook until easily pierced with a fork. Drain well and mash in 4 tablespoons of butter. If the potatoes seem extra dry, add one tablespoon of milk at a time until reaching the desired consistency. Allow the mashed potatoes cool to room temperature before proceeding.