Homemade Mashed Potato Tater Tots Recipes

LEFTOVER MASHED POTATO TATER TOTS

Steps:

• Pre-heat oven to 425
• Take a heaped teaspoon of leftover mashed potato and roll into a ball shape
• Pop onto a baking sheet line with parchment paper, and continue until you have as many tots as you want
• Pop into the oven and bake for 20 mins. Use tongs to flip tots (you may need to give the a bit of a squeeze to re-shape them at this point), pop back into the oven for another 20 mins
• Serve hot with some homemade tomato ketchup

BAKED LOADED MASHED POTATO TATER TOTS

Steps:

• Pre-heat oven to 375 degrees F. Line a baking sheet with foil or parchment paper
• In a medium bowl, combine the mashed potatoes, egg, flour, cheddar cheese, bacon and chives with a wooden spoon. Pour panko bread crumbs onto a medium sized plate.
• Use a melon baller to scoop out the mashed potato mixture and place the mashed potato ball into the panko bread crumbs. Roll the mashed potato until covered, then use your fingers to form it into a tater tot shape. Place on pan.
• Repeat until all the mashed potatoes are covered in panko, refilling the panko plate as needed.
• Place in the oven and bake for 25 minutes, turning the tater tots once halfway through baking. Remove from oven and serve hot.
• To make the dipping sauce, combine all ingredients in a small bowl. Chill for 20 minutes before serving.

HOMEMADE POTATO TOTS

Steps:

• Preheat the oven to 425 degrees F. Spray two 24-cup mini muffin tins with cooking spray.
• Place the russets into a large pot and cover with cold water. Bring to a simmer over medium heat and cook until halfway done, 5 to 7 minutes. Drain, then use a kitchen towel to carefully remove skins. Let cool for 15 minutes.
• Grate the par-cooked russets into a large bowl. Grate the red potatoes and add them to the bowl as well. Add the salt, pepper, flour and olive oil. Gently combine by hand.
• Scoop one tablespoon of the potato mixture into each muffin cup, pressing flat with your fingers. Bake until brown at the edges, 15 minutes, then flip so that each side gets golden brown! Spray the tops with more nonstick spray and sprinkle with salt. Return to the oven and bake until browned, another 12 to 15 minutes.
• Serve with ketchup and mustard for dipping.

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

HOMEMADE TATER TOT CROQUETTES

Steps:

• In a medium bowl mix together the cold mashed potatoes and the beaten eggs.
• Mix the flour inches Season with a little salt.
• Place the bread crumbs in a shallow bowl. Drop the potato mixture by the spoonful into the bowl of panko crumbs.
• Gently press the panko into the soft potato "tots.".
• Place them on a sheet pan covered with a sheet of wax paper.
• Heat a small pot of oil to between 350-375 degrees F.
• Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
• Pull the tater tots from the hot oil with a strainer and gently place them on a paper towel to drain.
• Sprinkle lightly with Kosher salt.
• Serve hot with ketchup and enjoy!

SOUTHWESTERN TATER TOTS

Steps:

• In a medium bowl mix together the cold mashed potatoes, bacon, corn, taco seasoning, and the beaten eggs.
• Mix the flour inches season with a little salt.
• Drop by the spoonful into a bowl of panko crumbs.
• Gently press the panko into the soft potato "tots.".
• Place them on a sheet pan covered in a sheet of wax paper.
• Heat a pot of oil to between 350-375 degrees.
• Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
• Pull the tater tots from the hot oil with a strainer and gently place on a paper towel to drain.
• Serving with guacamole, salsa, sour cream, or cheese.